AMALIA, N. A.; SUTARYO, S.; PURNOMOADI, A. 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, [S. l.], v. 9, n. 2, p. 207–218, 2021. DOI: 10.23960/jipt.v9i2.p207-218. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/5185. Acesso em: 17 nov. 2025.