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). JWP [Internet]. 2025 Jul. 11 [cited 2025 Aug. 27];9(2):199-208. Available from: https://jurnal.utb.ac.id/index.php/jwputb/article/view/2236