SYSKA, K.; ROPIUDIN, R. Analisis Mutu Keripik Tempe Berdasarkan Cara Perekatan dan Ketebalan Pengemas Selama Penyimpanan. CHEESA: Chemical Engineering Research Articles, [S. l.], v. 3, n. 1, p. 42–54, 2020. DOI: 10.25273/cheesa.v3i1.6695. Disponível em: https://e-journal.unipma.ac.id/index.php/cheesa/article/view/6695. Acesso em: 10 mar. 2025.