Purnamayanti, L. et al. 2020. Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder. Tropical Animal Science Journal. 43, 1 (Feb. 2020), 57–63. DOI:https://doi.org/10.5398/tasj.2020.43.1.57.