Для цитирования:

 ,  ,   . Теория и практика переработки мяса. 2025;10(4):374-384. https://doi.org/10.21323/2414-438X-2025-10-4-374-384

For citation:

Novianto M., Arief I., Apriantini A. Quality attributes of lamb satay and their correlation with consumer preference in Tegal regency, Indonesia. Theory and practice of meat processing. 2025;10(4):374-384. https://doi.org/10.21323/2414-438X-2025-10-4-374-384