Belopandung, Raymond (2023) Kualitas Organoleptik Bakso Daging Sapi Bagian Otot Semimembranosus dengan Level Kolagen dan Lama Maturasi yang Berbeda = Organoleptic Quality of Beef Meatballs From Semimembranosus Muscle with Different Collagen Levels and Maturation Times. Skripsi thesis, Universitas Hasanuddin.