Citation | Permadi SN, Wahyono T, Wahyuningsih R, Saputri DS, Hakim L, Firmansyah AM, Aditya S, Febrisiantosa A, Ramadhani LN, Yulviatun A (2025). Enhancing physicochemical properties of chicken sausage through transglutaminase and white sorghum incorporation.
 J. Anim. Health Prod. 13(2): 368-376. 
DOI | https://dx.doi.org/10.17582/journal.jahp/2025/13.2.368.376