Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures by Lia Amalia, Nancy Dewi Yuliana, Purwantiningsih Sugita, Desi Arofah, Utami Dyah Syafitri, Anjar Windarsih, Abdul Rohman, Dachriyanus, Nor Kartini Abu Bakar, Feri Kusnandar

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