Firdaus, Nur Aini Azhar, Iis Rostini, R. Mochamad Candra Wirawan Arief, and Rusky Intan Pratama. “THE ADDITION OF SKIPJACK FISH FLOUR AS A SOURCE OF PROTEIN ON TORTILLA CHIPS PREFERENCE LEVEL”. Jurnal Perikanan Unram 15, no. 4 (August 22, 2025): 2055–2066. Accessed September 4, 2025. https://jperairan.unram.ac.id/index.php/JP/article/view/1638.