RAMADHANI, Febriana; PURWATI. Effect Of Immersion Of Used Cooking Oil With Activated Charcoal Bagasse (Saccharum officinarum) On Free Fatty Acids. KESMAS UWIGAMA: Jurnal Kesehatan Masyarakat, [S. l.], v. 8, n. 2, p. 225–229, 2022. DOI: 10.24903/kujkm.v8i2.1421. Disponível em: https://journal.uwgm.ac.id/KESMAS/article/view/1421. Acesso em: 3 jul. 2024.