Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

3 1 10 Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder Jamhari Primary Author C. Hanim Primary Author A. Irawan Primary Author L. Purnamayanti Primary Author mixed material 2615787 2019 Physicochemical Properties and Antioxidant Activity of Chicken Sausage with Addition of Roselle Extract (Hibiscus sabdariffa) and Different Filler Ratio Jamhari Primary Author Aryanti Candra Dewi Primary Author Setiyono Primary Author mixed material 01264400 Yogyakarta Faculty of Animal Science, Universitas Gadjah Mada, 2019 The Effect of Sugar Cane Levels and Drying Methods on Chemical and Physical Qualities of Ground Beef “Dendeng” Edi Suryanto Primary Author Jamhari Primary Author Sundari Primary Author Diah Ayu Laksmiwati Primary Author mixed material 01264400 Yogyakarta Faculty of Animal Science, Universitas Gadjah Mada 2018