PENINGKATAN KUALITAS INTRINSIK TELUR DENGAN LAMA PERENDAMAN MENGGUNAKAN EKSTRAK BAWANG PUTIH (Alium Sativum): Improvement of Intrinsic Quality of Eggs with a Long Soaking Time Using Garlic Extract (Alium sativum). Wahana Peternakan, [S. l.], v. 9, n. 2, p. 199–208, 2025. DOI: 10.37090/jwputb.v9i2.2236. Disponível em: https://jurnal.utb.ac.id/index.php/jwputb/article/view/2236. Acesso em: 27 aug. 2025.