Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto: Sensory Evaluation Of Liquid Broth from Chicken Bone Waste with Added Chicken Fat Using Presto. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 3, n. 2, p. 74–79, 2025. DOI: 10.30812/jtmp.v3i2.4757. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/4757. Acesso em: 30 jul. 2025.