1.
Ulimaz A. ETHANOL CONTENT OF FERMENTED JACKFRUIT SKIN (Artocarpus haterophyllus Lmk) ON DIFFERENT SALT LEVELS. NHJ [Internet]. 2021 Sep. 2 [cited 2024 Nov. 14];1(4):1-6. Available from: https://nusantarahasanajournal.com/index.php/nhj/article/view/123