CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF BEEF RENDANG WITH ADDITION OF CAROTINO®. Journal of Engineering and Health Sciences, [S. l.], v. 2, n. 1, p. 43–50, 2019. Disponível em: https://www.ejournal.unimel.edu.my/index.php/JEHS/article/view/332. Acesso em: 21 mar. 2026.