SINGAPURWA, N. M. A. S. Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 28, n. 2, p. 150–162, 2023. DOI: 10.23960/jtihp.v28i2.150-162. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6575. Acesso em: 18 oct. 2025.