AFGANI, C. A.; MAGDALENA, M. STUDI PERBANDINGAN DENDENG DAGING SAPI DAN DENDENG DAGING KERBAU FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT TERHADAP MUTU SENSORI, MUTU KIMIA DAN MIKROBIOLOGI PENYIMPANAN SUHU RUANG. Proceeding Of Student Conference, [S. l.], v. 1, n. 3, p. 237–244, 2023. Disponível em: http://conference.uts.ac.id/index.php/Student/article/view/440. Acesso em: 24 dec. 2024.