Silab FX, Riwu AR, Heri Armadianto. Pengaruh Lama Perebusan terhadap Kualitas Fisikokimia dan Organoleptik Kaldu Putih (White Bone Broth)Tulang Babi yang Menggunakan Cuka Lontar (Borassus flabellifer) : The Effect of Boiling Timeon The Physicochemical And Organoleptic Quality of Pork Bone with Broth UsingLontar Vinegar (Borassus flabellifer). JPLK [Internet]. 2022 Mar. 20 [cited 2026 Mar. 29];4(1):1952-9. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k930