FERDIANZA, Ryan Setya; WINARTI, Sri. Study of the Proportion of Catfish and Duck Meat on the Physicochemical Characteristics of Nugget with the Addition of Sodium Alginate Binding Material. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 3, p. 99–103, 2025. DOI: 10.29165/ajarcde.v9i3.731. Disponível em: https://mail.ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/731. Acesso em: 12 mar. 2026.