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 Sensory characteristics and putrefaction test of broiler chicken meat dipping in Syzygium polyanthum infusion with different storage time.
<strong>Proceeding ICMA-SURE</strong>, [S.l.], v. 1, n. 1, p. 71-75, july 2021.
ISSN 2808-2702.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/eprocicma/article/view/4425" target="_new">https://jos.unsoed.ac.id/index.php/eprocicma/article/view/4425</a>&gt;. Date accessed: 24 apr. 2025.
doi: <a href="https://doi.org/10.20884/2.procicma.2021.1.1.4425">https://doi.org/10.20884/2.procicma.2021.1.1.4425</a>.