SOETRISNO, Uken SS; APRIYANTONO, Rossi RS. MUTU GIZI DAN KEAMANAN BEKASAM PRODUK FERMENTASI IKAN TERI SECARA SPONTAN DAN PENAMBAHAN KULTUR MURNI. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), [S. l.], v. 28, n. 1, 2012. DOI: 10.22435/pgm.v28i1.1440. Disponível em: https://pgm.persagi.org/pgm/article/view/428. Acesso em: 9 apr. 2026.