The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos). Ital J Food Safety [Internet]. 2024 Dec. 23 [cited 2026 Apr. 17];14(1). Available from: https://www.pagepressjournals.org/ijfs/article/view/13085