World^'s Veterinary Journal

ISSN: 2322-4568

How to Cite this Article

APA:

Prastica, E. E., Masithah, E. D., & Pursetyo, K. T. (2021). Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos). World’s Veterinary Journal, 11(1), 119–123. doi:10.54203/scil.2021.wvj17

Harvard:

Prastica, E.E., Masithah, E.D. & Pursetyo, K.T., 2021. Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos). World’s Veterinary Journal, 11(1), pp.119–123. Available at: http://dx.doi.org/10.54203/scil.2021.wvj17.

IEEE:

[1]E. E. Prastica, E. D. Masithah, and K. T. Pursetyo, “Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos),” World’s Veterinary Journal, vol. 11, no. 1, pp. 119–123, Mar. 2021.

MLA:

Prastica, Erven Era, Endang Dewi Masithah, and Kustiawan Tri Pursetyo. “Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus Affinis) and Milk Fish (Chanos Chanos).” World’s Veterinary Journal 11.1 (2021): 119–123. Crossref. Web.

Vancouver:

1. Prastica EE, Masithah ED, Pursetyo KT. Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos). World’s Veterinary Journal [Internet]. Scienceline Publication; 2021 Mar 25;11(1):119–23. Available from: http://dx.doi.org/10.54203/scil.2021.wvj17

Chicago: