Sabtu B, Suryatni NP. KUALITAS KIMIA DAGING SE’I YANG DIBERI EKSTRAK ANGKAK DAN LAMA PENYIMPANAN BERBEDA CHEMICAL QUALITY OF SE’I (Rotenesse Smoked Meat) TREATED WITH RED YEAST RICE EXTRACT IN DIFFERENT STORAGE TIMES. nukleus [Internet]. 30Jun.2014 [cited 22Nov.2024];2(1):7-4. Available from: https://ejurnal.undana.ac.id/index.php/nukleus/article/view/715