MARCHELINA, C.; SINAGA, H.; LUBIS, L. M. Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment. Indonesian Journal of Agricultural Research, [S. l.], v. 3, n. 1, p. 10–22, 2020. DOI: 10.32734/injar.v3i1.3615. Disponível em: https://talenta.usu.ac.id/InJAR/article/view/3615. Acesso em: 4 aug. 2025.