NAUFALIN, Rifda; JENIE, Betty Sri Laksmi; KUSNANDAR, Feri; SUDARWANTO, Mirnawati; RUKMINI, Herastuti Sri. Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 17, n. 3, p. 196, 2010. Disponível em: https://journal.ipb.ac.id/jtip/article/view/445. Acesso em: 13 jan. 2026.