PENGARUH SUHU, KADAR GARAM DAN WAKTU PENGOLAHAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS) TERHADAP PARAMETER FREE FATTY ACID. CHEMISTRY PROGRESS, [S. l.], v. 12, n. 2, 2020. DOI: 10.35799/cp.12.2.2019.27928. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/chemprog/article/view/27928. Acesso em: 7 nov. 2026.