EFFECTS OF FERMENTATION AND COOKING ON THE QUALITY OF SAUSAGES AND BURGERS. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 3, p. 145–154, 2014. Disponível em: https://ijfans.org/index.php/Journal/article/view/180. Acesso em: 17 jul. 2026.