RISNA ALFIA; SURYANI, S. PERENDAMAN TELUR AYAM RAS DENGAN KONSENTRASI GARAM YANG BERBEDA TERHADAP KUALITAS TELUR: Soaking Chicken Eggs With Different Salt Concentrations To Egg Quality. Jurnal Ilmiah Peternakan, [S. l.], v. 10, n. 1, p. 51–56, 2022. DOI: 10.51179/jip.v10i1.1144. Disponível em: http://journal.umuslim.ac.id/index.php/jip/article/view/1144. Acesso em: 17 nov. 2024.