ULIMAZ, A. ETHANOL CONTENT OF FERMENTED JACKFRUIT SKIN (Artocarpus haterophyllus Lmk) ON DIFFERENT SALT LEVELS. Nusantara Hasana Journal, [S. l.], v. 1, n. 4, p. 1–6, 2021. Disponível em: https://nusantarahasanajournal.com/index.php/nhj/article/view/123. Acesso em: 14 nov. 2024.