Anto A, Xyzquolyna D, H. Ali VV. 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. profood [Internet]. 2019May17 [cited 2024Nov.22];5(1):397-401. Available from: https://profood.unram.ac.id/index.php/profood/article/view/94