[1]
Anto, A., Xyzquolyna, D. and H. Ali, V.V. 2019. SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA: Chemical and Microbiology Properties of Bakasang Ikan Oci (Rastrelliger sp) with Variation Fermentation Time. Pro Food. 5, 1 (May 2019), 397–401. DOI:https://doi.org/10.29303/profood.v5i1.94.