The Properties of Jambi tempoyak; The effects of salts concentration. Indonesian Food Science and Technology Journal, [S. l.], v. 1, n. 1, p. 27-30, 2018. DOI: 10.22437/ifstj.v1i1.5007. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/5007. Acesso em: 22 jul. 2024.