FERDIANSYAH; SARA, Dwi; KELVIN; APRIANSYAH, Miko; BADRUZZAMAN, Falah; NOTONEGORO, Hartoyo. The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius. Journal of Fish Health, [S. l.], v. 5, n. 3, p. 376–387, 2025. DOI: 10.29303/jfh.v5i3.7493. Disponível em: https://journal.unram.ac.id/index.php/jfh/article/view/7493. Acesso em: 19 aug. 2025.