PRATAMA, R. I.; ANDRIANI, Y. .; ROSTINI, I.; FILARDI, T. . THE EFFECT OF STEAMING TIME OF THE DOUGH ON THE PREFERENCE LEVEL OF SQUID CRACKERS (Loligo sp.). Jurnal Perikanan Unram, [S. l.], v. 15, n. 4, p. 1755–1765, 2025. DOI: 10.29303/jp.v15i4.1582. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/1582. Acesso em: 20 aug. 2025.