Shabrina, F., G. Mahasri, and A. S. Mubarak. “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, vol. 9, no. 2, Oct. 2024, pp. 102-16, doi:10.20473/joas.v9i2.62040.