1.
Kusumawati E, Candriasih P, Astati A. The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>). Ital J Food Safety [Internet]. 2024 Dec. 23 [cited 2025 Jan. 5];. Available from: https://www.pagepressjournals.org/ijfs/article/view/13085