ASMAQ, N.; WARSITO , K. Quality Lamb Rendang with the Addition of Sliced Batak Onions (Allium chinense G. Don) Reviewed by Protein and Fat Content. Journal of Pharmaceutical and Sciences, [S. l.], v. 6, n. 4, p. 1870–1875, 2023. DOI: 10.36490/journal-jps.com.v6i4.267. Disponível em: https://journal-jps.com/new/index.php/jps/article/view/267. Acesso em: 4 dec. 2024.