[1]
AgustianaA., AdawyahR., SyifaM. and HabibieR. 2021. Pengaruh Lama Fermentasi terhadap Karakteristik Kimia, Organoleptik dan Total Plate Count (TPC) Cumi Kering (Loligo sp.): Effects of Fermentation Time on Chemical, Organoleptic Characteristics and Total Plate Count of Dried Squid (Loligo sp.). Jurnal Pengolahan Hasil Perikanan Indonesia. 24, 2 (Jul. 2021), 160-166. DOI:https://doi.org/10.17844/jphpi.v24i2.32911.