K.  S.  S., P., 		Lindawati, S., & 		Miwada, I.
(2022).
 THE EFFECT OF LONG SOAKING BALI BEEF WITH LETTUCE FERMENTED SOLUTION (Lactuca sativa) ON PHYSICAL QUALITY AND TOTAL LACTIC ACID BACTERIA.
<em>Jurnal Peternakan Tropika, 10</em>(1), 242-257.
Retrieved from <a href="https://ojs.unud.ac.id/index.php/tropika/article/view/86037" target="_new">https://ojs.unud.ac.id/index.php/tropika/article/view/86037</a>