The Effect of Egg White Powder Concentration on The Quality of Meatballs Based on Surimi from Tilapia, Catfish and Pangasius. jfh [Internet]. 30 Juli 2025 [dikutip 4 Oktober 2025];5(3):376-87. Tersedia pada: https://journal.unram.ac.id/index.php/jfh/article/view/7493