[1]
B. R. D. Wulandani, B. . Bulkaini, S. Sukirno, D. . Kisworo, W. . Yulianto, and H. Haryanto, “Differences in Nutritional Value and Antioxidant Activity in Meat Products and Sausage Made of Bali Beef and Lamtoro Beef”, JBT, vol. 22, no. 2, pp. 574–581, May 2022.