SUKASARI, Ni Made Chintya Dewi; 						SWACITA, Ida Bagus Ngurah; 						RUDYANTO, Mas Djoko.
 THE EFFECT OF CONCENTRATION OF CAYENNE PEPPER, CURLY CHILI, BIG RED CHILI AND DYEING TIME ON THE QUALITY OF BEEF STORED AT 4°C.
<strong>Buletin Veteriner Udayana</strong>, [S.l.], p. 118-123, jan. 2022.
ISSN 2477-2712.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/buletinvet/article/view/48255" target="_new">https://ojs.unud.ac.id/index.php/buletinvet/article/view/48255</a>&gt;. Date accessed: 20 may 2025.
doi: <a href="https://doi.org/10.24843/bulvet.2022.v14.i02.p08">https://doi.org/10.24843/bulvet.2022.v14.i02.p08</a>.