Online ISSN 2745-3650 Print ISSN 2085-3823
Universitas Halu Oleo, Indonesia
Kualitas Organoleptik Bakso Daging Entok dengan Penambahan Tepung Biji Nangka pada Level Berbeda Organoleptic Quality of Duck Meatballs with the Addition of Jackfruit Seed Flour at Different Levels
