[1]
Prasetyo, B. et al. 2024. The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices. International Journal of Technology, Food and Agriculture. 1, 2 (Apr. 2024), 72–77. DOI:https://doi.org/10.25047/tefa.v1i2.4586.