AGUSTINA, Kadek Karang; 						MARDYAWATI, Ida Ayu Putu Aselya; 						SUADA, I Ketut.
 The Quality and Antioxidant Content of Salted Eggs Made By Addition of Bay Leave Crude Extract  on the Salting Media.
<strong>Advances in Tropical Biodiversity and Environmental Sciences</strong>, [S.l.], v. 3, n. 2, p. 37-40, oct. 2019.
ISSN 2622-0628.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/atbes/article/view/53997" target="_new">https://ojs.unud.ac.id/index.php/atbes/article/view/53997</a>&gt;. Date accessed: 19 apr. 2024.
doi: <a href="https://doi.org/10.24843/ATBES.2019.v03.i02.p05">https://doi.org/10.24843/ATBES.2019.v03.i02.p05</a>.