[1]
Meulisa, A.I. et al. 2026. Impact of initial drying techniques and fermentation duration on the microbiological and chemical properties of fermented Sargassum sp.: Pengaruh metode pengeringan awal dan lama fermentasi terhadap karakteristik mikrobiologis dan kimia rumput laut Sargassum sp. terfermentasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 29, 4 (May 2026), 291–305. DOI:https://doi.org/10.17844/n3h3eb98.