Susilo, A. .; Widyastuti, E. S. .; Evanuarini, H. .; Apriliyani, M. W. Comparison of the Quality of Fermented Sausages With the Use of Yogurt Starter and Lactobacillus Plantarum (pH, Aw, and Proximate Values). jppipa, pendidikan ipa, fisika, biologi, kimia 2023, 9, 2319-2324.