Kustyawati, Maria Erna, Filli Pratama, Daniel Saputra, and Agus Wijaya. “Shelf Life of Tempeh Processed With Sub-Supercritical Carbon Dioxides”. Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 351–357. Accessed February 3, 2023. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1247.