PARA, P. A. Optimization of the Basic Formulation and Processing Conditions for the Preparation of Chicken Sausages. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 52, n. 2, p. 192–198, 2015. Disponível em: https://informaticsjournals.com/index.php/ijnd/article/view/2461. Acesso em: 28 apr. 2024.