HARYOPI ISNAN; LISE ASNUR. Kualitas Saus Tomat menggunakan metode Roasting. Student Scientific Creativity Journal, [S. l.], v. 2, n. 1, p. 114–122, 2023. DOI: 10.55606/sscj-amik.v2i1.2653. Disponível em: https://journal.amikveteran.ac.id/index.php/sscj/article/view/2653. Acesso em: 22 may. 2024.