SUSILO, Agus; WIDYASTUTI, Eny Sri; EVANUARINI, Herly; APRILIYANI, Mulia Winirsya. Comparison of the Quality of Fermented Sausages with the Use of Yogurt Starter and Lactobacillus plantarum (pH, aw, and Proximate values). Jurnal Penelitian Pendidikan IPA, [S. l.], v. 9, n. 5, p. 2319–2324, 2023. DOI: 10.29303/jppipa.v9i5.2463. Disponível em: https://jppipa.unram.ac.id/index.php/jppipa/article/view/2463. Acesso em: 22 nov. 2024.