HUSSEIN, F. H.; RAZAVI, S. H.; EMAM DJOMEH, zahra. Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage. Applied Food Biotechnology, [S. l.], v. 4, n. 2, p. pp. 93–102, 2017. DOI: 10.22037/afb.v4i2.15181. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/15181. Acesso em: 26 apr. 2024.