Cite
HARVARD Citation
Karnila, R. et al. (2021). Characteristics of Chemical Quality Reduction in Fresh Baung Fish (Mystus nemurus) with Different Methods of Death at Room Temperature. IOP conference series. 695 (1), p. . [Online].
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Karnila, R. et al. (2021). Characteristics of Chemical Quality Reduction in Fresh Baung Fish (Mystus nemurus) with Different Methods of Death at Room Temperature. IOP conference series. 695 (1), p. . [Online].