For citations:
Kurniawan M.‘., Amrullah M.F., Khairullah A.R., Wibowo S., Ansori A., Pratama B.P., Zulfa L.L., Nurul ‘Ilmi L.U., Nurmayani W., Effendi M.H., Permatasari D.A., Agumah N.B., Kurniasih D., Budiastuti B., Amalia D., Utomo D. Innovative fat modification technologies in meat products for improved nutritional quality and sensory performance. Theory and practice of meat processing. 2026;11(3):247-262. https://doi.org/10.21323/2414-438X-2026-11-3-247-262
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