Sinlae, R., 		Suwiti, N., & 		Suardana, I.
(2015).
 Karakteristik Protein Dan Asam Amino Daging Sapi Bali Dan Wagyu Pada Penyimpanan Suhu Dingin 4°C   (CHARACTERISTIC OF PROTEIN AND AMINO ACIDS OF BALI AND WAGYU BEEF  AT COLD STORAGE TEMPERATURE 4°C).
<em>Buletin Veteriner Udayana, </em>.
Retrieved from <a href="http://103.29.196.112/index.php/buletinvet/article/view/19656" target="_new">http://103.29.196.112/index.php/buletinvet/article/view/19656</a>