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			I. A., Okarini et al.
 ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS.
<strong>Majalah Ilmiah Peternakan</strong>, [S.l.], v. 22, n. 3, p. 93-103, oct. 2019.
ISSN 2656-8373.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/mip/article/view/57701" target="_new">https://ojs.unud.ac.id/index.php/mip/article/view/57701</a>&gt;. Date accessed: 30 aug. 2026.
doi: <a href="https://doi.org/10.24843/MIP.2019.v22.i03.p01">https://doi.org/10.24843/MIP.2019.v22.i03.p01</a>.