1.
Permadi E, Sulastri M, Lestari RB. Nutrition and Organoleptic Quality of Beef Dendeng Cured using Kulim Leaf Solution (Scorodocarpus borneensis Becc.). Food Sci. Technol. [Internet]. 2025Jan.14 [cited 2025Apr.21];:141-50. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9138