Physicochemical, Microbiological, and Organoleptic Characteristics of Cookies During Storage with Egg Yolk Powder Formulation. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, [S. l.], v. 13, n. 1, p. 28–33, 2025. DOI: 10.29244/jipthp.13.1.28-33. Disponível em: https://journal.ipb.ac.id/ipthp/article/view/62586. Acesso em: 24 dec. 2025.