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Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD.
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ISSN 2477-5665.
Tersedia pada: <https://ojs.unud.ac.id/index.php/jvet/article/view/7265>. Tanggal Akses: 13 mar. 2026