NOVRIANSYAH, Eko; SEPTAMA, Aldi; ENDIRA PRANATA, Rendy; KHAIRUN NISSA, Arshilla; SYAFIKA, Nurul; HUSNA, Armelia; ASNUR, Lise; MEY HARMI SIREGAR, Fitrah; SIREGAR, Jumasari. KERE (KEBAB RENDANG): AS A NEW INNOVATION AND RICH OF PROTEIN FOOD TO CONSERVE LOCAL CULINARY IN INDONESIA. ATMOSPHERE, [S. l.], v. 1, n. 01, p. 24–31, 2022. DOI: 10.54482/atmosphere.v1i01.53. Disponível em: https://journals.insparagonsociety.org/index.php/atmosphere/article/view/53. Acesso em: 2 nov. 2025.