SURUK, U. R.; SIPAHELUT, G. M. .; HERI ARMADIANTO. Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon Ayam Broiler: Effect of Boiling Time on Chemical and Organoleptic Quality of Broiler Chicken Floss. Jurnal Peternakan Lahan Kering, [S. l.], v. 4, n. 1, p. 1920–1926, 2022. DOI: 10.57089/jplk.v4i1.963. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k963. Acesso em: 26 jan. 2026.