Identification of Proximate Composition of Fermented Chicken Eggs by Using Lactobacillus plantarum with Different Incubation Times. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, [S. l.], v. 10, n. 1, p. 47–50, 2022. DOI: 10.29244/jipthp.10.1.47-50. Disponível em: https://journal.ipb.ac.id/ipthp/article/view/39391. Acesso em: 25 mar. 2026.