AdawyahR, Khusnul KhotiffahS, Wahyudinur, PuspitasariF. Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour. JPHPI [Internet]. 2020Aug.29 [cited 2024Apr.23];23(2):286-94. Available from: https://jurnal.ipb.ac.id/index.php/jphpi/article/view/32339