AYUNISA, P. M.; SARTIKA, D.; AKHYAR, G.; HIDAYATI, S.; ASTUTI, S. 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), [S. l.], v. 15, n. 1, p. 277–289, 2026. DOI: 10.23960/jtepl.v15i1.277-289. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/10557. Acesso em: 20 feb. 2026.