[1]
Nugrahedi, P.Y. et al. 2013. REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]. Jurnal Teknologi dan Industri Pangan. 24, 2 (Dec. 2013), 235. DOI:https://doi.org/10.6066/jtip.2013.24.2.235.