PUJI ASTUTI; RAMADHAN, R. W.; FITROH, B. andika; PUTRI AWALIYA DUGHITA. The effect of addition red ginger (Zingiber Officinale Var. Rubrum) and garlic (Allium sativum L ) to salted egg quality with the dry curing method . JURNAL ILMIAH PETERNAKAN TERPADU, [S. l.], v. 13, n. 3, p. 715–726, 2025. DOI: 10.23960/jipt.v13i3.p715-726. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/10460. Acesso em: 5 nov. 2025.