NURUL KHASANAH; ENDY TRIYANNANTO; MUHLISIN MUHLISIN. 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, [S. l.], v. 14, n. 1, p. 276–284, 2023. DOI: 10.47687/jt.v14i1.430. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/430. Acesso em: 9 nov. 2026.