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		Agustina, K., 		Mardyawati, I., & 		Suada, I.
(2019).
 The Quality and Antioxidant Content of Salted Eggs Made By Addition of Bay Leave Crude Extract  on the Salting Media.
<em>Advances In Tropical Biodiversity And Environmental Sciences, 3</em>(2), 37-40.
doi:10.24843/ATBES.2019.v03.i02.p05