SAFIRAHMAWADDA, Nurul; ANGRENI, Husni; PUTRI, Tri Widayati; KHAIRIYAH, Zul. SENSORY VALUE ANALYSIS OF ANCHIO SAUCE (Stolephorus sp.) WITH THE ADDITION OF BROMELIN ENZYME. Journal of Fisheries and Marine Resource Management, [S. l.], v. 1, n. 2, p. 69–74, 2026. DOI: 10.63249/marfig.v1i2.146. Disponível em: https://ejurnal.itbm.ac.id/marfig/article/view/146. Acesso em: 4 oct. 2026.