MENTARI, B.; FARIDAH, A.; HOLINESTI, R.; AZHAR, M. A comparison of the sensory evaluation on the use of fresh and dried seasoning in beef rendang. Jurnal Pendidikan Teknologi Kejuruan, Padang, Indonesia, v. 3, n. 3, p. 153–157, 2020. DOI: 10.24036/jptk.v3i3.13423. Disponível em: https://jptk.ppj.unp.ac.id/index.php/jptk/article/view/134. Acesso em: 24 nov. 2024.