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This page is a summary of: KARAKTERISTIK SURIMI YANG DIBUAT DARI HASIL PENCUCIAN DAGING IKAN CAKALANG (Katsuwonus pelamis L) DENGAN AIR DINGIN (± 4ºC), MEDIA TEKNOLOGI HASIL PERIKANAN, January 2017, Universitas Sam Ratulangi,
DOI: 10.35800/mthp.5.2.2017.14913.
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