B. W. . Ramadhanti, S. Sumardianto, and R. 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”, JPHPI, vol. 27, no. 3, pp. 208–222, Mar. 2024, doi: 10.17844/jphpi.v27i3.48451.