ALAM ALI, Nur; WADLI; HASDAR, Muhamad. PENGARUH KOMBINASI BAKSO DAGING IKAN LELE DAN DAGING AYAM DENGAN PENAMBAHAN ENZIM TRANSGLUTAMINASE: PENGARUH KOMBINASI BAKSO DAGING IKAN LELE DAN DAGING AYAM DENGAN PENAMBAHAN ENZIM TRANSGLUTAMINASE. Journal of Technology and Food Processing (JTFP), [S. l.], v. 3, n. 01, p. 16–24, 2023. DOI: 10.46772/jtfp.v3i01.1108. Disponível em: https://jurnal.umus.ac.id/index.php/jtfp/article/view/1108. Acesso em: 24 apr. 2024.