Dano MM, Sabtu B, Malelak GEM. 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). JPLK [Internet]. 2022 Mar. 20 [cited 2026 Jan. 26];4(1):1969-75. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k928