HARMINI, W. O.; HAFID, H.; FITRIANINGSIH, F. pH, Daya Ikat Air, dan Rendemen Bakso Daging Sapi dengan Penambahan Agar-Agar. Jurnal Ilmiah Peternakan Halu Oleo , [S. l.], v. 2, n. 2, p. 134–138, 2020. Disponível em: https://jipho.uho.ac.id/index.php/journal/article/view/562. Acesso em: 5 may. 2026.