GARNIDA, yudi. KAJIAN LAMA PEMBEKUAN DAN JENIS DAGING TERHADAP KUALITAS DAGING SAPI (Bos primigenius taurus), AYAM BROILER (Gallus domesticus), IKAN PATIN (Pangasius sp) DAN DAGING KAMBING (Capra aegagrus hircus) YANG DITHAWING. Pasundan Food Technology Journal (PFTJ), [S.l.], v. 7, n. 2, p. 78-86, sep. 2020. ISSN 2615-1405. Available at: <https://journal.unpas.ac.id/index.php/foodtechnology/article/view/3004>. Date accessed: 03 dec. 2020. doi: http://dx.doi.org/10.23969/pftj.v7i2.3004.