YENRINA, Rina; ANDHIKA, Deivy; ISMED, Ismed; RASJMIDA, Dini; TRIYANI, Pertiwi. The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 5, n. 2, p. 75–79, 2015. DOI: 10.18517/ijaseit.5.2.489. Disponível em: http://ijaseit.insightsociety.org/index.php/ijaseit/article/view/489. Acesso em: 3 jun. 2024.