Sari, D.W., Bulkaini Bulkaini, and Djoko Kisworo. “Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution”. Jurnal Biologi Tropis 21, no. 2 (July 6, 2021): 519–525. Accessed November 22, 2024. http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2739.