[1]
JacoebA.M., HamdaniM. and Nurjanah. 2010. Composition Changes of Chemical And Vitamin of Ronggeng Shrimp (Harpiosquilla raphidea) Meat by Boiling. Jurnal Pengolahan Hasil Perikanan Indonesia. 11, 2 (May 2010). DOI:https://doi.org/10.17844/jphpi.v11i2.903.