SIHITE, N. The Acceptability of Tempeh Based Sausage Formulations with Natural Preservatives Addition. JURNAL GIZI DAN KESEHATAN, [S. l.], v. 13, n. 1, p. 10–22, 2021. DOI: 10.35473/jgk.v13i1.92. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/92. Acesso em: 21 nov. 2024.