I. A., S., 		Miwada, I., & 		Lindawati, S.
(2022).
 THE EFFECT OF SOAKING BALI BEEF WITH LETTUCE FERMENTATION SOLUTION (Lactuca sativa) ON  ORGANOLEPTIC QUALITY.
<em>Jurnal Peternakan Tropika, 10</em>(1), 216-228.
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