NATSIR, K.; WAANI, A. M. MENINGKATKAN NILAI PRODUK KULINER MELALUI INOVASI KEMASAN. Jurnal Bakti Masyarakat Indonesia, [S. l.], v. 6, n. 3, p. 661–670, 2024. DOI: 10.24912/jbmi.v6i3.21059. Disponível em: https://journal.untar.ac.id/index.php/baktimas/article/view/21059. Acesso em: 22 jul. 2024.