Sambal "Busuk" Ini Patut untuk Jadi Warisan Budaya Kuliner Indonesia

Daftar Pustaka

• Astuti, M., Meliala, A., Dalais, F. S., & Wahlqvist, M. L. (2000). Tempeh, a nutritious and healthy food from Indonesia. Asia Pacific Journal of Clinical Nutrition, 9(4), 322-325.
• Johns, T., & Sthapit, B. R. (2004). Biocultural diversity in the sustainability of developing-country food systems. Food and Nutrition Bulletin, 25(2), 143-155.
• Nout, M. J. R., & Kiers, J. L. (2005). Tempe fermentation, innovation and functionality: Update into the third millennium. Journal of Applied Microbiology, 98(4), 789-805.
• Shurtleff, W., & Aoyagi, A. (2012). History of Tempeh and Tempeh Products (1815-2011): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center.