NUR LATIFAH, A.; ROCHIMA, E. .; PRATAMA, R. I. .; ROSTINI, . I. . ANALYSIS OF THE LEVEL OF PREFERENCE OF SNACK BARS WITH THE ADDITION OF BLUE SWIMMING CRAB SHELL FLOUR. Jurnal Perikanan Unram, [S. l.], v. 15, n. 3, p. 1267–1280, 2025. DOI: 10.29303/jp.v15i3.1525. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/1525. Acesso em: 25 jun. 2025.