YUWONO, R.; TRENGGAMAYUNAHLA, I. Effect of Wi-Fi Wave Frequency 2.4 GHz to Water Content, Fat and Protein of Chicken Egg Based on Electromagnetic Waves Barrier. Journal of Basic and Applied Research in Biomedicine, [S. l.], v. 2, n. 4, p. 508–511, 2022. Disponível em: https://jbarbiomed.com/index.php/home/article/view/124. Acesso em: 21 dec. 2024.