Abustam, E., & Ali, H.
(2016).
IMPROVEMENT OF FUNCTIONAL PROPERTIES OF BALI BEEF (M. Longissimus dorsi) THROUGH ADDITION OF LIQUID SMOKE POST MORTEM AT DIFFERENT RIGOR TIMES.
Buletin Veteriner Udayana, .
Retrieved from https://ojs.unud.ac.id/index.php/buletinvet/article/view/19678