[1]
Sabtu, B. et al. 2021. THE EFFECT OF BOILING TIME AGINT THE PHYSICAL PROPERTIES, CHEMICAL PROPERTIES, AND ORGANOLEPTIK OF PORK SKIN CRAKERS. Journal of Tropical Animal Science and Technology. 3, 1 (Mar. 2021), 10–20. DOI:https://doi.org/10.32938/jtast.v3i1.884.