Prasetyo, Aghnaita Firda, Farapti Farapti, and Emyr Reisha Isaura. “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 17, no. 2 (May 30, 2022): 159–167. Accessed February 8, 2025. https://e-journal.unair.ac.id/MGI/article/view/29889.