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		Narty, Y., 		Suada, I., & 		Budiasa, K.
(2019).
 Lama Waktu Perendaman Daging Sapi Bali dalam Infusa Daun Salam 15% pada Penyimpanan Suhu Ruang Terhadap Warna, pH, dan Jumlah Bakteri.
<em>Indonesia Medicus Veterinus, </em>, 485-495.
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