1.
Jacoeb AM, Cakti NW, Nurjanah . Composition Alteration of Protein and Amino Acid of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling. JPHPI [Internet]. 2010 May 18 [cited 2026 Jan. 8];11(1). Available from: https://journal.ipb.ac.id/jphpi/article/view/922