Ooi, M. Y. and Yusof, N. L. . (2024) “Effect of Vacuum Impregnation on the Quality of Beef Cubes Marinated with Various Natural Meat Tenderizing Agents”, Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), pp. 78–85. doi: 10.54987/jobimb.v12iSP1.949.