HASANI, F. J.; PRATAMA, R. I. .; PRATIWY, F. M. .; ROSTINI, I. . PREFERENCE LEVEL OF PUFF PASTRY WITH THE ADDITION OF TILAPIA FLUOR . Jurnal Perikanan Unram, [S. l.], v. 14, n. 3, p. 1224–1233, 2024. DOI: 10.29303/jp.v14i3.949. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/949. Acesso em: 21 nov. 2024.