@article{ ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMjE3NzYvdWIuaml0ZWsuMjAxNi4wMTEuMDIuMw, title = {The Addition of Bay Leaf Liquid (Syzygium polyanthum) Boiled in the Making of Salty Eggs to Egg Yolk Protein, Phenol Total and Flavonoids}, journal = {Jurnal Ilmu dan Teknologi Hasil Ternak}, volume = {11}, number = {2}, pages = {23-27}, author = {Marsella, Ria and Thohari, Imam and Radiati, Lilik}, publisher = {Brawijaya University}, year = {2016}, issn = {1978-0303}, issn = {2338-1620}, language = {Undetermined}, url = {http://dx.doi.org/10.21776/ub.jitek.2016.011.02.3}, url = {https://katalog.ub.uni-leipzig.de/Record/ai-49-aHR0cDovL2R4LmRvaS5vcmcvMTAuMjE3NzYvdWIuaml0ZWsuMjAxNi4wMTEuMDIuMw} }