Novriansyah E, Septama A, Endira Pranata R, Khairun Nissa A, Syafika N, Husna A, et al. KERE (KEBAB RENDANG): AS A NEW INNOVATION AND RICH OF PROTEIN FOOD TO CONSERVE LOCAL CULINARY IN INDONESIA. ATMOSPHERE [Internet]. 2022 Feb. 17 [cited 2025 Nov. 2];1(01):24-31. Available from: https://journals.insparagonsociety.org/index.php/atmosphere/article/view/53