[1]
N. Nurhayati, B. S. L. Jenie, and H. D. Kusumaningrum, “FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]”, J. Teknol Industri Pangan, vol. 21, no. 1, p. 11, Jun. 2010, Accessed: Jan. 13, 2026. [Online]. Available: https://journal.ipb.ac.id/jtip/article/view/2424