RATULANGI, Friets S; MA’RUF, Wahidah; TANGKERE, Evacuree S. Physical and Sensory Quality of Sausages Made from Spent Laying Hens Using Purple Sweet Potato Flour (Ipomoea Batatas L) . International Journal of Integrative Sciences, [S. l.], v. 5, n. 6, p. 841–852, 2026. DOI: 10.55927/ijis.v5i6.48. Disponível em: https://journalijis.my.id/index.php/ijis/article/view/48. Acesso em: 16 jul. 2026.