CHEETANGDEE, N. Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate. Agriculture and Natural Resources, Bangkok, Thailand, v. 51, n. 4, p. 310–318, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/239992. Acesso em: 21 may. 2024.