[1]
Nurul Khasanah et al. 2023. Pengaruh Pre-Cooking terhadap Kualitas Fisik dan Total Bakteri Dakgalbi Kaleng: Effect of Pre-Cooking on Physical Quality and Total Bacterial Canned Dakgalbi. JURNAL TRITON. 14, 1 (June 2023), 276–284. DOI:https://doi.org/10.47687/jt.v14i1.430.