CHUA, Celine; BINTI BASRI, Hatijah. Sensory and Nutritional Composition of Retort-pouched Rabbit Meat Rendang. Enhanced Knowledge in Sciences and Technology, [S. l.], v. 3, n. 2, p. 386–391, 2023. Disponível em: https://publisher.uthm.edu.my/periodicals/index.php/ekst/article/view/10679.. Acesso em: 18 jul. 2024.