ARIFUDDIN; PRASETIA, M. A.; ANDI IKSAN; RINI ANGGRIANI. The Effect of Bay Leaf (Syzygium polyanthum) Inclusion in the Egg Salting Process on Taste and Chemical Characteristics. JURNAL ILMIAH PETERNAKAN TERPADU, [S. l.], v. 13, n. 3, p. 974–985, 2025. DOI: 10.23960/jipt.v13i3.p974-985. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/10693. Acesso em: 5 nov. 2025.