DAURI, D. D.; FITRIANINGSIH; HAFID, H. 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 , [S. l.], v. 7, n. 2, p. 163–167, 2025. DOI: 10.56625/jipho.v7i2.278. Disponível em: https://jipho.uho.ac.id/index.php/journal/article/view/278. Acesso em: 14 may. 2025.