Amalia, N. A., Sutaryo, S., & Purnomoadi, A. (2021). Effect of Immersion Duration and Meat Thickness of Soaked Meat in Liquid Smoke on Physical and the Sensory Quality of Beef. JURNAL ILMIAH PETERNAKAN TERPADU, 9(2), 207–218. https://doi.org/10.23960/jipt.v9i2.p207-218