Setiawati BB. KEDELAI HITAM SEBAGAI BAHAN BAKU KECAP TINJAUAN VARIETAS DAN LAMA FERMENTASI TERHADAP MUTU KECAP (BLACK SOYA AS A RAW MATERIAL FOR SOYA THE STUDY OF VARITYS AND TIME OF FERMENTATION TO SOYAS QULITY). JIIP [Internet]. 2006 Dec. 15 [cited 2025 Feb. 8];2(2):142-53. Available from: https://jiip.polbangtanyoma.ac.id/index.php/jiip/article/view/264