UTAMI, Pramita; LESTARI, Susi; LESTARI, Shanti Dwita. Pengaruh Metode Pemasakan Terhadap Komposisi Kimia dan Asam Amino Ikan Seluang (Rasbora argyrotaenia). Jurnal FishtecH, [S. l.], v. 5, n. 1, p. 73–84, 2016. DOI: 10.36706/fishtech.v5i1.3520. Disponível em: https://fishtech.ejournal.unsri.ac.id/index.php/fishtech/article/view/3520. Acesso em: 27 jul. 2025.