[1]
“PENAMBAHAN KEFIR PASTA DAN LAMA WAKTU FERMENTASI TERHADAP KARAKTERISTIK SOSIS DAGING AYAM”, STAP, vol. 4, pp. 579–586, Jan. 2017, Accessed: Oct. 30, 2025. [Online]. Available: https://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/948