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Ayunisa, P.M., Sartika, D., Akhyar, G., Hidayati, S. and Astuti, S. 2026. Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). 15, 1 (Feb. 2026), 277–289. DOI:https://doi.org/10.23960/jtepl.v15i1.277-289.