Iswoyo, I., Sumarmono, J., Setyawardani, T., Sampurno, A. and Wibowo, C.H. 2022. Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels. ANIMAL PRODUCTION. 24, 2 (Jul. 2022), 114-119. DOI:https://doi.org/10.20884/1.jap.2022.24.2.134.