KHOSHTINAT, Khadijeh; BARZEGAR, Mohsen; SAHARI, Mohammad Ali; HAMIDI, Zohreh. Formulation of Sausage with Encapsulated GO: Physicochemical, Microbial and Sensory Properties. Applied Food Biotechnology, [S. l.], v. 10, n. 2, p. 141–154, 2023. DOI: 10.22037/afb.v10i2.41131. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/41131. Acesso em: 30 jun. 2026.