SRIKANDI, Srikandi. UJI CEMARAN BAKTERI DAN CENDAWAN PADA KEJU KASAR (Cheddar). Sains Natural: Journal of Biology and Chemistry, [S. l.], v. 2, n. 1, p. 92–100, 2017. DOI: 10.31938/jsn.v2i1.38. Disponível em: https://ejournalunb.ac.id/JSN/article/view/38. Acesso em: 16 apr. 2026.