Permadi, E., Sulastri, M. and Lestari, R. B. (2025) “Nutrition and Organoleptic Quality of Beef Dendeng Cured using Kulim Leaf Solution (Scorodocarpus borneensis Becc.)”, Food Science and Technology Journal (Foodscitech), pp. 141-150. doi: 10.25139/fst.vi.9138.