RANSALELEH, Tiltje Andretha et al. Kandungan Mikrob Daging Kelelawar yang Diolah sebagai Bahan Pangan Tradisional MICROBIAL CONTENT IN THE PROCESSED MEAT BATS AS TRADITIONAL FOOD. Jurnal Veteriner, [S.l.], v. 14, n. 3, p. 294-302, nov. 2013. ISSN 2477-5665. Tersedia pada: <https://ojs.unud.ac.id/index.php/jvet/article/view/7265>. Tanggal Akses: 13 mar. 2026