1.
Singapurwa NMAS. 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]. JTIHP [Internet]. 2023Aug.23 [cited 2025Oct.18];28(2):150-62. Available from: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/6575