SUMARSIH; FAUZIYYAH, Athiefah. Effect of Garlic and Chili Extracts Addition on Salted Duck Eggs towards its Protein Content, Total Microbial, Count and Consumer Hedonic Level. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 1, n. 1, p. 25–36, 2021. DOI: 10.33830/fsj.v1i1.1452.2021. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/1452. Acesso em: 19 apr. 2024.