APA (7th ed.) Citation

Canti, M., Kasanti, N. A., Hutagalung, R. A., Lukas, & Pandjaitan, M. M. L. W. (2025). Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food. Scientific Journal of Fisheries & Marine / Jurnal Ilmiah Perikanan dan Kelautan, 17(2), 545. https://doi.org/10.20473/jipk.v17i2.56831

Chicago Style (17th ed.) Citation

Canti, Meda, Nafera Arvianda Kasanti, Rory Anthony Hutagalung, Lukas, and M. M. Lanny W. Pandjaitan. "Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias Gariepinus) and Purple Sweet Potatoes (Ipomoea Batatas Var Ayumurasaki) as Emergency Food." Scientific Journal of Fisheries & Marine / Jurnal Ilmiah Perikanan Dan Kelautan 17, no. 2 (2025): 545. https://doi.org/10.20473/jipk.v17i2.56831.

MLA (9th ed.) Citation

Canti, Meda, et al. "Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias Gariepinus) and Purple Sweet Potatoes (Ipomoea Batatas Var Ayumurasaki) as Emergency Food." Scientific Journal of Fisheries & Marine / Jurnal Ilmiah Perikanan Dan Kelautan, vol. 17, no. 2, 2025, p. 545, https://doi.org/10.20473/jipk.v17i2.56831.