Saekoko J, Riwu AR, Armadianto H. Pengaruh Lama Perebusan terhadap Kualitas Fisikokimia dan Organoleptik Kaldu Tulang Sapi (Bone Broth) yang Ditambahkan Cuka Lontar: The Effect of The Duration of Boiling and Using Lontar Vinegar on The Physico- Chemical And Bone Broth. JPLK [Internet]. 2023 Jun. 20 [cited 2026 Jan. 26];5(2):210-2. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k1129