AgustianaA., AdawyahR., SyifaM. and HabibieR. (2021) “Pengaruh Lama Fermentasi terhadap Karakteristik Kimia, Organoleptik dan Total Plate Count (TPC) Cumi Kering (Loligo sp.): Effects of Fermentation Time on Chemical, Organoleptic Characteristics and Total Plate Count of Dried Squid (Loligo sp.)”, Jurnal Pengolahan Hasil Perikanan Indonesia. Bogor, ID, 24(2), pp. 160-166. doi: 10.17844/jphpi.v24i2.32911.