PUTRA, L. Y.; MOCH. AMIN ALAMSJAH; DWI YULI PUJIASTUTI; SHOFY MUBARAK. The Effect Of Traditional Saline Solution Concentration And Fermentation Duration On The Quality Of Tilapia Sauce. Grouper, [S. l.], v. 16, n. 1, p. 116–123, 2025. DOI: 10.30736/grouper.v16i1.306. Disponível em: https://grouper.unisla.ac.id/index.php/grouper/article/view/306. Acesso em: 21 apr. 2025.