OLUWASEGUN ALAO, B.; FALOWO, A. B. Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. sp2, p. 2913–2919, 2022. DOI: 10.24925/turjaf.v10isp2.2913-2919.5617. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5617. Acesso em: 25 nov. 2024.