DANO, M. M.; SABTU, B. .; MALELAK, G. E. M. . Kualitas Mikrobiologi, Nilai Oksidasi Lemak dan Warna Budik Babi (Sosis Darah Tradisional Rote) yang diberi tambahan Tepung Beras Hitam (Oryza sativa L.indica) : Microbiological Quality, Fat Oxidation Value and Color Budik Pork (Traditional Rote Blood Sausage) with Black Rice Flour added (Oryza sativa L.indica). Jurnal Peternakan Lahan Kering, [S. l.], v. 4, n. 1, p. 1969–1975, 2022. DOI: 10.57089/jplk.v4i1.928. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k928. Acesso em: 26 jan. 2026.