[1]
Sari, D. et al. 2021. Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. Jurnal Biologi Tropis. 21, 2 (Jul. 2021), 519–525. DOI:https://doi.org/10.29303/jbt.v21i2.2739.