PERMADI, Edy; SULASTRI, Maria; LESTARI, Retno Budi. Nutrition and Organoleptic Quality of Beef Dendeng Cured using Kulim Leaf Solution (Scorodocarpus borneensis Becc.). Food Science and Technology Journal (Foodscitech), [S. l.], p. 141–150, 2025. DOI: 10.25139/fst.vi.9138. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9138. Acesso em: 2 jul. 2026.