1.
Masyitah, Abubakar A. Protein Content, Cooking Loss and Organoleptic Quality of Pidie Rendang with Garlic (Allium sativum) in Different Concentration . fsj [Internet]. 2023 Aug. 14 [cited 2026 Mar. 4];3(2):111-24. Available from: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/5172