Peningkatan Mutu Sensori Bakso di IKM X Melalui Reformulasi Bumbu . MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah, [S. l.], v. 14, n. 2, p. 118–126, 2020. DOI: 10.29244/mikm.14.2.118-126. Disponível em: https://journal.ipb.ac.id/jurnalmpi/article/view/33034. Acesso em: 24 dec. 2025.