[1]
Javith, S.M.A. et al. 2026. Effect of Lysine on Gel Properties of Reduced-Salt Surimi Prepared from Tilapia (Oreochromis niloticus). Fishery Technology. 63, 3 (Jul. 2026), 369–378. DOI:https://doi.org/10.56093/ft.v63i3.162460.