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Purnamayanti L, Jamhari J, Hanim C, Irawan A. Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder. Trop. Anim. Sci. J. [Internet]. 2020Feb.26 [cited 2022Aug.14];43(1):57-3. Available from: https://jma.journal.ipb.ac.id/index.php/tasj/article/view/27152