Sukasari, N., 		Swacita, I., & 		Rudyanto, M.
(2022).
 THE EFFECT OF CONCENTRATION OF CAYENNE PEPPER, CURLY CHILI, BIG RED CHILI AND DYEING TIME ON THE QUALITY OF BEEF STORED AT 4°C.
<em>Buletin Veteriner Udayana, </em>, 118-123.
doi:10.24843/bulvet.2022.v14.i02.p08