PENINGKATAN MUTU TERASI KAYA ANTIOKSIDAN DAN PROTEIN BERBAHAN KEDELAI, JAGUNG, DAN IKAN SARDEN (Sardinella lemuru) TERFERMENTASI (Quality Improvement of Condiment Rich in Antioxidants and Protein Made from Soybeans, Corn, and Fish Sardine (Sardinella le - Cherlin, Cherlin; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU (Universitas Sumatera Utara, 2017)