“Effect of Vacuum Impregnation on the Quality of Beef Cubes Marinated With Various Natural Meat Tenderizing Agents”. Journal of Biochemistry, Microbiology and Biotechnology 12, no. SP1 (July 31, 2024): 78–85. Accessed May 11, 2026. https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/949.