PURNAMAYANTI, L.; JAMHARI, Jamhari; HANIM, C.; IRAWAN, A. Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder. Tropical Animal Science Journal, [S. l.], v. 43, n. 1, p. 57–63, 2020. DOI: 10.5398/tasj.2020.43.1.57. Disponível em: https://journal.ipb.ac.id/tasj/article/view/27152. Acesso em: 30 dec. 2025.