AKERINA, F. O.; KOUR, F. Durability of Fresh Skipjack Fish (Katsuwonus pelamis) by Soaking in Chitosan Solution during Storage at Room Temperature based on Total Volatile Base (TVB) Value. Jurnal Ilmiah Platax, [S. l.], v. 12, n. 2, p. 45–50, 2024. DOI: 10.35800/jip.v12i2.55887. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/platax/article/view/55887. Acesso em: 21 nov. 2024.