FARIDAH, H. D.; SARI, S. K. Utilization of microorganism on the development of halal food based on biotechnology. Journal of Halal Product and Research (JHPR), [S. l.], v. 2, n. 1, p. 33–43, 2019. DOI: 10.20473/jhpr.vol.2-issue.1.33-43. Disponível em: https://e-journal.unair.ac.id/JHPR/article/view/13542. Acesso em: 1 dec. 2024.