Abustam, E., & Ali, H. (2016). IMPROVEMENT OF FUNCTIONAL PROPERTIES OF BALI BEEF (M. Longissimus dorsi) THROUGH ADDITION OF LIQUID SMOKE POST MORTEM AT DIFFERENT RIGOR TIMES. Buletin Veteriner Udayana, . Retrieved from http://103.29.196.112/index.php/buletinvet/article/view/19678