“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”. Akuatik: Jurnal Sumberdaya Perairan 5, no. 2 (September 17, 2018). Accessed July 10, 2026. https://www.journal.ubb.ac.id/index.php/akuatik/article/view/451.