PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KADAR PROTEIN BAKASANG LAOR. Bio-lectura [Internet]. 2020 Oct. 23 [cited 2026 Mar. 22];7(2):136-42. Available from: https://journal.unilak.ac.id/index.php/BL/article/view/5300