WAHYUNINGTYAS, Ririh; YULISTIANI, Ratna. Physicochemical Characteristics of Beef Meatballs at Various Post Mortem Phases with the Addition of Seaweed Flour (Gracillaria sp.). AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 8, n. 3, p. 36–43, 2024. DOI: 10.29165/ajarcde.v8i3.448. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/448. Acesso em: 20 jul. 2025.