ANTO, A.; XYZQUOLYNA, D.; H. ALI, V. V. 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, [S. l.], v. 5, n. 1, p. 397–401, 2019. DOI: 10.29303/profood.v5i1.94. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/94. Acesso em: 29 apr. 2024.