“PENURUNAN KANDUNGAN GIZI MIKRO KERANG HIJAU (Perna viridis) AKIBAT METODE PEMASAKAN YANG BERBEDA: Declining macro and micro minerals of green mussel (Perna viridis) caused three different cooking methods”, AKU, vol. 5, no. 2, Sep. 2018, Accessed: Jul. 10, 2026. [Online]. Available: https://www.journal.ubb.ac.id/index.php/akuatik/article/view/451