SARI, D.; BULKAINI, B.; KISWORO, D. Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. Jurnal Biologi Tropis, [S. l.], v. 21, n. 2, p. 519–525, 2021. DOI: 10.29303/jbt.v21i2.2739. Disponível em: https://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2739. Acesso em: 5 feb. 2023.