HAFIZHAH, F. R.; MUBARAK, A. S.; MAHASRI, G. Combination of Chitosan Nanoparticles and Modified Tapioca-Whey Protein in The Preparation of Edible Coating on Antibacterial Activity and Organoleptic of Tenggiri Fish Products . Journal of Aquaculture Science, [S. l.], v. 9, n. 2, p. 87–101, 2024. DOI: 10.20473/joas.v9i2.62039. Disponível em: https://e-journal.unair.ac.id/JoAS/article/view/62039. Acesso em: 20 nov. 2024.