[1]
Dauri, D.D., Fitrianingsih and Hafid, H. 2025. Kualitas Organoleptik Bakso Daging Sapi dengan Penambahan Tepung Kentang (Solanum tuberosum): Physical and Organoleptic Qualities of Beef Meatballs with The Addition of Potato Flour (Solanum tuberosum). Jurnal Ilmiah Peternakan Halu Oleo . 7, 2 (Apr. 2025), 163–167. DOI:https://doi.org/10.56625/jipho.v7i2.278.