THE EFFECTS OF DIFFERENT IMMERSION METHOD AND TIME ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF SKIPJACK TUNA (Katsuwonus pelamis) FISH MEAL. Jurnal Ilmu dan Teknologi Kelautan Tropis, [S. l.], v. 5, n. 1, 2013. DOI: 10.29244/jitkt.v5i1.7753. Disponível em: https://journal.ipb.ac.id/jurnalikt/article/view/7753. Acesso em: 25 mar. 2026.