[1]
Mahmud, M.K., Hermana, H. and Yuniarti, H. 2012. PENINGKATAN MUTU TEMPE-KORO BENGUK. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research). (Nov. 2012). DOI:https://doi.org/10.22435/pgm.v0i0.1985.