Setiawati BB. PENENTUAN KOMPONEN KUALITAS DAN BAHAN BAKU OPTIMAL PRODUK KECAP ORGANIK BERBASIS OFF LINE QUALITY CONTROL (DETERMINATION ON OPTIMUM QUALITY COMPONENTS AND RAW MATERIALS OF ORGANIC SOY SAUCE BASED ON OFF LINE QUALITY CONTROL). JIIP [Internet]. 2008 Jul. 15 [cited 2025 Feb. 8];4(1):8-19. Available from: https://jiip.polbangtanyoma.ac.id/index.php/jiip/article/view/218