EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA. Jurnal Teknologi (Sciences & Engineering), [S. l.], v. 78, n. 4-2, 2016. DOI: 10.11113/jt.v78.8188. Disponível em: https://journals.utm.my/jurnalteknologi/article/view/8188.. Acesso em: 19 dec. 2024.