[1]
Ansar, A., Syam, A.S. and Arfah, A.N.S. 2025. Inovasi Produk Saus dari Terung Belanda: Respon Sensoris Akibat Penambahan Bumbu Esensial. Journal of Food Security and Agroindustry. 3, 3 (Oct. 2025), 83–89. DOI:https://doi.org/10.58184/jfsa.v3i3.766.