[1]
S. Purawisastra and H. Yuniati, “KANDUNGAN NATRIUM BEBERAPA JENIS SAMBAL KEMASAN SERTA UJI TINGKAT PENERIMAANNYA (THE SODIUM CONTENT OF SOME CHILLI SAUCES AND ITS SENSORY EVALUATION)”, Penel Gizi Makan, vol. 33, no. 2, Jul. 2013.