[1]
Nidianti, E. and Rahmawati, D.A. 2023. Pengaruh Waktu Penggorengan dan Perebusan Daging Sapi Terhadap Kadar Protein: The Effect of Frying and Boiling Time Beef on Protein Levels. JOPS (Journal Of Pharmacy and Science). 6, 2 (Jun. 2023), 198–205. DOI:https://doi.org/10.36341/jops.v6i2.3476.