GUNAM, I. B. W. PENGARUH BERBAGAI MERK DRIED YEAST (Saccharomyces sp.) DAN pH AWAL FERMENTASI TERHADAP KARAKTERISTIK WINE SALAK. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 22, n. 2, p. 63–72, 2017. DOI: 10.23960/jtihp.v22i2.63-72. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1578. Acesso em: 19 oct. 2025.