KARLE, S.D.; RINDHE, S.N.; SURYAWANSHI, S.U.; DEVANGARE, A.A.; VERMA, S.K. Effect of Emulsion pH and Humectants on Sensory and Physico-Chemical Quality of Hurdle Treated Chicken Sausages . Journal of Meat Science, [S. l.], v. 11, n. 1, p. 24–29, 2015. Disponível em: https://acspublisher.com/journals/index.php/jms/article/view/1675. Acesso em: 28 nov. 2024.