[1]
Novriansyah, E. et al. 2022. KERE (KEBAB RENDANG): AS A NEW INNOVATION AND RICH OF PROTEIN FOOD TO CONSERVE LOCAL CULINARY IN INDONESIA. ATMOSPHERE. 1, 01 (Feb. 2022), 24–31. DOI:https://doi.org/10.54482/atmosphere.v1i01.53.