AZIS, R. F.; JUMIYATI, J.; YULIANTI, R. Differences in Organoleptic Quality and Nutritional Value of Profile of Tuna Fish Floss with Addition of Jackfruit Dami as an Alternative Source of Protein and Fiber: Perbedaan Mutu Organoleptik dan Profil Nilai Gizi Pada Abon Ikan Tuna Dengan Penambahan Dami Nangka Sebagai Alternatif Sumber Protein dan Serat. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 9, n. 2, p. 205–213, 2024. DOI: 10.33061/jitipari.v9i2.10763. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10763. Acesso em: 20 nov. 2024.