@article{satar_hidayati_2024,  title={Feasibility of bay leaf (<i>Syzygium polyanthum</i> (Wight) Walp.) as a natural preservative for meatball},  volume={27},  ISSN={1981-6723},  url={https://doi.org/10.1590/1981-6723.14323},  DOI={10.1590/1981-6723.14323},  journal={Brazilian Journal of Food Technology},  publisher={Instituto de Tecnologia de Alimentos - ITAL},  author={Satar, Ibdal and Hidayati, Novita},  year={2024},  pages={e2023143} }