SHABRINA, F.; MAHASRI, G.; MUBARAK, A. S. Combination of Chitosan Nanoparticles and Cellulose Derivatives in the Preparation of Edible Coatings: Effects on Bacterial Activity and Organoleptic Properties of Tenggiri Fish Pempek. Journal of Aquaculture Science, [S. l.], v. 9, n. 2, p. 102–116, 2024. DOI: 10.20473/joas.v9i2.62040. Disponível em: https://e-journal.unair.ac.id/JoAS/article/view/62040. Acesso em: 20 nov. 2024.