SABTU, B.; NI PUTU FEBRI SURYATNI; KONDA MALIK, A. . Pengaruh Penambahan Ekstrak Angkak dan Lama simpan Terhadap Nilai Rasa, Kualitas Bakteri Coliform dan Salmonella Se’i Daging Sapi: Effect of Addition of Angkak Extract and Storage Time on Taste Value, Quality of Coliform Bacteria and Salmonella Se’i Beef. Jurnal Peternakan Lahan Kering, [S. l.], v. 4, n. 2, p. 2172–2180, 2022. DOI: 10.57089/jplk.v4i2.1194. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k1194. Acesso em: 31 mar. 2026.