DARMADJI, P. .; ANINDITA, M. .; SUPARYATI, S. . Application of Liquid Smoke and Smoke Powder for Process Development Instant Seasoning of Indonesian Traditional Food. Proceeding ICBB (The International Conference on Bioscience and Biotechnology) , [S. l.], v. 1, n. 1, p. A55-A74, 2011. Disponível em: http://sunankalijaga.org/prosiding/index.php/icbb/article/view/154. Acesso em: 30 sep. 2025.