Fahrul, F., Syahrul, S., Usman, M. S., Rauf, J., & Abugar, R. (2023). The Effect of Cooking Time on the Organoleptic Characteristics, of Moisture Content, and Fat Content of Smoked Catfish with Coconut Coir Smoking Sources. Agrikan Jurnal Agribisnis Perikanan, 16(2), 184–190. https://doi.org/10.52046/agrikan.v16i2.1768