SUARTA, . G. .; SUKADA, K. .; SUBERATA, W. . Comparison effecting of mixture on three meat factors and three culinary sectors on consumers in restaurant Nusa Dua. International research journal of management, IT and social sciences, [S. l.], v. 7, n. 6, p. 146–152, 2020. DOI: 10.21744/irjmis.v7n6.1030. Disponível em: https://sloap.org/journals/index.php/irjmis/article/view/1030. Acesso em: 16 jul. 2024.