Anto, Anto, Deyvie Xyzquolyna, dan Viene Valentine H. Ali. “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, no. 1 (Mei 17, 2019): 397–401. Diakses Mei 19, 2024. https://profood.unram.ac.id/index.php/profood/article/view/94.