KUSTYAWATI, M. E.; PRATAMA, F.; SAPUTRA, D.; WIJAYA, A. Shelf life of tempeh processed with sub-supercritical carbon dioxides. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 351–357, 2020. DOI: 10.5219/1247. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1247. Acesso em: 3 feb. 2023.