[1]
Asna, M., Marthaliakirana, A.D. and Wageh, B. 2026. Comparison of Protein Content in Mackerel Meat (Rastrelliger sp.) Preserved with Salt and Chitosan. Journal of Academic Biology and Biology Education. 2, 2 (Jan. 2026). DOI:https://doi.org/10.37251/jouabe.v2i2.1948.