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, [S. l.], v. 5, n. 2, 2018. Disponível em: https://journal.ubb.ac.id/index.php/akuatik/article/view/451. Acesso em: 9 may. 2026.