Nurhayati N, Jenie BSL, Kusumaningrum HD. FERMENTASI SUFU RENDAH GARAM DENGAN MENGGUNAKAN BEBERAPA KAPANG INDIGENUS DAN LACTOBACILLUS PLANTARUM KIK [Fermentation of Low Salt Sufu using Indigenous Moulds and Lactobacillus plantarum kik]. J. Teknol Industri Pangan [Internet]. 2010Jun.12 [cited 2024Apr.29];21(1):11. Available from: https://jai.ipb.ac.id/index.php/jtip/article/view/2424