NIDIANTI, E.; RAHMAWATI, D. A. 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), [S. l.], v. 6, n. 2, p. 198–205, 2023. DOI: 10.36341/jops.v6i2.3476. Disponível em: https://jurnal.univrab.ac.id/index.php/jops/article/view/3476. Acesso em: 4 apr. 2025.