Sinlae, R., Suwiti, N., & Suardana, I.
(2015).
Karakteristik Protein Dan Asam Amino Daging Sapi Bali Dan Wagyu Pada Penyimpanan Suhu Dingin 4°C (CHARACTERISTIC OF PROTEIN AND AMINO ACIDS OF BALI AND WAGYU BEEF AT COLD STORAGE TEMPERATURE 4°C).
Buletin Veteriner Udayana, .
Retrieved from https://ojs.unud.ac.id/index.php/buletinvet/article/view/19656