AZIZIA, A. D. N.; LIVIAWATY, E.; YUSTIATI, A.; PRATAMA, R. I. THE EFFECT OF ADDING BLUE SWIMMING CRAB SHELL FLOUR ON INCREASING CALCIUM AND THE PREFERENCE LEVEL FOR BISCUIT. Jurnal Perikanan Unram, [S. l.], v. 14, n. 4, p. 2078–2090, 2024. DOI: 10.29303/jp.v14i4.1243. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/1243. Acesso em: 11 jan. 2025.