[1]
M. Faisal, S. Kamaruzzaman, R. F. Adinda, D. A. Ilahi, T. Hidayat, and H. Desvita, “Durian Rind-Based Liquid Smoke as a Natural Preservative for Chicken Meatballs: Effect of Pyrolysis Temperature and Liquid Smoke Concentration”, JAETS, vol. 5, no. 2, pp. 791–800, Jun. 2024.