TAHIR, Muharb A.; ALASADI, Majid H.; KADHAM, Zainab A. Effect of Different Levels of Beef and Duck Meat on the Properties of Sausage. Pakistan Journal of Nutrition, Pakistan, v. 11, n. 12, p. 1194–1196, 2012. DOI: 10.3923/pjn.2012.1194.1196. Disponível em: https://pjnonline.org/pjn/article/view/1764. Acesso em: 24 aug. 2025.