SUHARYANTO, S.; WARNOTO, W.; PRABOWO, P.; HADIS, A. A.; HAJRAWATI, H. MINIMIZING OXIDATION AND MICROBIAL CONTENT IN BEEF SAUSAGES THROUGH THE INCLUSION OF SENDUDUK (Melastoma malabathricum L) LEAF POWDER. Jurnal Agroindustri, [S. l.], v. 15, n. 2, p. 150–161, 2025. DOI: 10.31186/jagroindustri.15.2.150-161. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/32598. Acesso em: 25 nov. 2025.