SHAHIRA SAMSUDIN, Nurul; AMINAL€™LAH, Nuraliah; SYAZNI KAMARUDIN, Ahmad; HUDA, Nurul; ., . Improving Physicochemical Properties of Minced Fish by Adding Quail Bone Gelatin. International Journal of Engineering & Technology, [S. l.], v. 7, n. 4.43, p. 102–105, 2018. DOI: 10.14419/ijet.v7i4.43.25827. Disponível em: https://sciencepubco.com/index.php/ijet/article/view/25827.. Acesso em: 22 nov. 2024.