HERMADI, H. A.; AHDI, M. A. K.; KHAIRULLAH, A. R. .; MUSTOFA, I.; REHMAN, S.; PRATAMA, B. P.; WIBOWO, S.; ANSORI, A. N. M. .; HANDAYANI, U. F.; SARI, A. N.; ANGGRAINI, L.; DEWI, Y. L.; NEGARI, I. P.; LATIFAH, L.; BAIHAQI, Z. A. . Optimizing meat tenderness and flavor through novel processing techniques. Journal of Advanced Veterinary Research, [S. l.], v. 16, n. 4, p. 602-610, 2026. Disponível em: https://www.advetresearch.com/index.php/AVR/article/view/2570. Acesso em: 26 jul. 2026.