Nafie L, Sipahelut GM, Heri Armadianto. Pengaruh Level Cuka Lontar pada Pembuatan Kaldu Tulang Sapi Coklat (Brown Broth) terhadap Kualitas Fisiko Kimia dan Organoleptik: The Effect of Lontar Vinegar Levels in Making Brown Beef Bone Broth on The Quality of Physical-Chemicalandorganoleptic. JPLK [Internet]. 2021 Mar. 18 [cited 2026 Jan. 27];3(1):1324-33. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k585