NUR HUWAIDAH ITHNIN; JINAP SELAMAT; SUGANYA MURUGESU; PEIR SHINN HEW; RASHIDAH SUKOR; SITI NABILAH KARIM. Effect of Cooking Time and Temperature on Extraction Yield and Antioxidant Properties of Beef Rendang. Malaysian Journal of Science Health & Technology, [S. l.], v. 9, n. 2, p. 106–111, 2023. DOI: 10.33102/mjosht.v9i2.317. Disponível em: https://mjosht.usim.edu.my/index.php/mjosht/article/view/317. Acesso em: 22 nov. 2024.