[1]
Lestari, S. et al. 2018. Peningkatan Sifat Fungsional Bekasam Menggunakan Starter Lactobacillus acidophilus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21, 1 (May 2018), 179–187. DOI:https://doi.org/10.17844/jphpi.v21i1.21596.