NEONSAET, G. K. P. .; NOACH, Y. R. .; SIPAHELUT, G. M. . Pengaruh Penggunaan Cuka Lontar dalam Pembuatan Kaldu Coklat Tulang Babi (Brown Broth) terhadap Kualitas Fisiko Kimia dan Organoleptik: The Effects of Using The Palmyra’s Vinegar in Making of (Brown Broth)Pig’s Bone to The Physiogenic and Organoleptic Qualities. Jurnal Planet Peternakan, [S. l.], v. 1, n. 1, p. 48–55, 2022. Disponível em: https://ejurnal.perpustakaan-undana.com/index.php/JPP/article/view/r1436. Acesso em: 29 mar. 2026.