FAISAL, M.; KAMARUZZAMAN, S.; ADINDA, R. F.; ILAHI, D. A.; HIDAYAT, T.; DESVITA, H. Durian Rind-Based Liquid Smoke as a Natural Preservative for Chicken Meatballs: Effect of Pyrolysis Temperature and Liquid Smoke Concentration. Journal of Applied Engineering and Technological Science (JAETS), [S. l.], v. 5, n. 2, p. 791–800, 2024. DOI: 10.37385/jaets.v5i2.2770. Disponível em: https://journal.yrpipku.com/index.php/jaets/article/view/2770. Acesso em: 2 jul. 2025.