PRASETYO, A. F.; -, F.; ISAURA, E. R. The Difference of Iron Level Based on the Cooking Time and Methods Applied on the Tempeh and Beef Liver: An Experimental Study. Media Gizi Indonesia, [S. l.], v. 17, n. 2, p. 159–167, 2022. DOI: 10.20473/mgi.v17i2.159-167. Disponível em: https://e-journal.unair.ac.id/MGI/article/view/29889. Acesso em: 15 jul. 2024.