Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder
Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage quality from lamb meat, in line with an increase of people concern in functional food products. This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into lamb sausage on...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPB University
2020-02-01
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| Series: | Tropical Animal Science Journal |
| Subjects: | |
| Online Access: | https://jli.journal.ipb.ac.id/index.php/tasj/article/view/27152 |