[1]
C. Chua and H. . binti Basri, “Sensory and Nutritional Composition of Retort-pouched Rabbit Meat Rendang”, EKST, vol. 3, no. 2, pp. 386–391, Dec. 2023, Accessed: Aug. 15, 2026. [Online]. Available: https://periodical.uthm.edu.my/index.php/ekst/article/view/10679