[1]
Hasani, F.J., Pratama, R.I. , Pratiwy, F.M. and Rostini, I. 2024. PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR . Jurnal Perikanan Unram. 14, 3 (Sep. 2024), 1224–1233. DOI:https://doi.org/10.29303/jp.v14i3.949.