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. JTMP [Internet]. 2025 Jan. 28 [cited 2025 Jul. 30];3(2):74-9. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/4757