SYAHIDAH, Fathimah Sarah; YULISTIANI, Ratna; NURHIKMAT, Asep. Chemical and Microbiological Characteristics of Canned Rendang Seasoning (Temperature and Sterilization Time Study). AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 2, p. 371–377, 2025. DOI: 10.29165/ajarcde.v9i2.735. Disponível em: https://www.ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/735. Acesso em: 2 aug. 2025.