1.
EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA. JT [Internet]. 2016 Apr. 12 [cited 2024 Jul. 23];78(4-2). Available from: https://journals.utm.my/jurnalteknologi/article/view/8188