A. Agustiana, R. Adawyah, M. . Syifa, and R. . Habibie, “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.)”, JPHPI, vol. 24, no. 2, pp. 160–166, Jul. 2021, doi: 10.17844/jphpi.v24i2.32911.