PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KADAR PROTEIN BAKASANG LAOR. Bio-Lectura : Jurnal Pendidikan Biologi, [S. l.], v. 7, n. 2, p. 136–142, 2020. DOI: 10.31849/bl.v7i2.5300. Disponível em: https://journal.unilak.ac.id/index.php/BL/article/view/5300. Acesso em: 19 mar. 2026.