AGUSTIANA, Agustiana; ADAWYAH, Rabiatul; SYIFA, Muhammad; HABIBIE, Rifqi. 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, Bogor, ID, v. 24, n. 2, p. 160–166, 2021. DOI: 10.17844/jphpi.v24i2.32911. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/32911. Acesso em: 23 mar. 2026.