RamadhantiBW, Sumardianto S, Romadhon R. Karakteristik mutu dan kandungan senyawa volatil bekasam cumi-cumi dengan lama fermentasi yang berbeda: Quality and volatile compound content characteristics of fermented squid bekasam with different fermentation durations. JPHPI [Internet]. 6 Maret 2024 [dikutip 17 Mei 2024];27(3):208-22. Tersedia pada: https://journal.ipb.ac.id/index.php/jphpi/article/view/48451