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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. MJoSHT [Internet]. 2023 Sep. 12 [cited 2024 Nov. 13];9(2):106-11. Available from: https://mjosht.usim.edu.my/index.php/mjosht/article/view/317