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    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>)

    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>) by Evi Kusumawati, Putu Candriasih, Astati Astati

    Published 2024-12-01
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