RAMADHANTI, Bella Widya; SUMARDIANTO, Sumardianto; ROMADHON, Romadhon. 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. Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 27, n. 3, p. 208–222, 2024. DOI: 10.17844/jphpi.v27i3.48451. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/48451. Acesso em: 13 jan. 2026.