Neonsaet GKP, Noach YR, Sipahelut GM. 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. JPP [Internet]. 2022 May 20 [cited 2026 Mar. 29];1(1):48-55. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPP/article/view/r1436