Permadi, E., M. Sulastri, and R. B. Lestari. “Nutrition and Organoleptic Quality of Beef Dendeng Cured Using Kulim Leaf Solution (Scorodocarpus Borneensis Becc.)”. Food Science and Technology Journal (Foodscitech), Jan. 2025, pp. 141-50, doi:10.25139/fst.vi.9138.