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Mahendra, Yudha Aditya and alrasyid, Harun and subeki, subeki (2016) PENGARUH JENIS MIKROORGANISME DAN LAMA FERMENTASI TERHADAP PROTEIN RESIDU PRODUK FERMENTASI HASIL SAMPING UDANG. Jurnal Kelitbangan Provinsi, 4 (2). pp. 195-207. ISSN 2354-5704