Chemical and Organoleptic Characteristics of Skipjack Tuna (Katsuwonus Pelamis) Floss with Different Cooking Times. Agrikan Jurnal Agribisnis Perikanan, [S. l.], v. 17, n. 1, p. 518–528, 2024. DOI: 10.52046/agrikan.v17i1.2151. Disponível em: https://jurnal.ummu.ac.id/index.php/agrikan/article/view/2151. Acesso em: 9 oct. 2025.