SALSABILA, D.; WIDATI, A. S.; WIDYASTUTI, E. S. PENAMBAHAN DAGING ITIK YANG OPTIMUM TERHADAP KUALITAS KERUPUK TRADISIONAL DITINJAU DARI KUALITAS FISIKOKIMIA DAN ORGANOLEPTIK: THE OPTIMUM ADDITION OF DUCK MEAT TO THE QUALITY OF TRADITIONAL CRACKERS IN TERMS OF PHYSICAL AND CHEMICAL QUALITY. Journal of Animal Research and Applied Science, [S. l.], v. 4, n. 2, p. 42–51, 2023. DOI: 10.22219/aras.v4i2.30281. Disponível em: https://ejournal.umm.ac.id/index.php/aras/article/view/30281. Acesso em: 1 jul. 2024.