МАРКОВИЧ, І. І. Research on the amino acid composition in semi-smoked sausages containing lentils, juniper and thyme. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 6, n. 10(72), p. 38–43, 2014. DOI: 10.15587/1729-4061.2014.28725. Disponível em: https://journals.uran.ua/eejet/article/view/28725. Acesso em: 25 dec. 2024.