1.
Iswoyo -, Sumarmono J, Setyawardani T. Enhancing the Sausage Quality of Indonesian Local Lamb Meat with Microbial Transglutaminase Enzyme: Physicochemical, Textural, and Microstructure Properties. Int. J. Adv. Sci. Eng. Inf. Technol. [Internet]. 2023 Oct. 31 [cited 2024 Jul. 3];13(5):1820-5. Available from: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/19210