Sabtu B, Ni Putu Febri Suryatni, Konda Malik A. Pengaruh Penambahan Ekstrak Angkak dan Lama simpan Terhadap Nilai Rasa, Kualitas Bakteri Coliform dan Salmonella Se’i Daging Sapi: Effect of Addition of Angkak Extract and Storage Time on Taste Value, Quality of Coliform Bacteria and Salmonella Se’i Beef. JPLK [Internet]. 2022 Jun. 15 [cited 2026 Mar. 29];4(2):2172-80. Available from: https://ejurnal.perpustakaan-undana.com/index.php/JPLK/article/view/k1194