1.
Sari D, Bulkaini B, Kisworo D. Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. JBT [Internet]. 2021 Jul. 6 [cited 2024 Nov. 22];21(2):519-25. Available from: http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2739