SHANG, F.; KRYZHSKA, T.; DUAN, Z. Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 11(115), p. 41–48, 2022. DOI: 10.15587/1729-4061.2022.253210. Disponível em: https://journals.uran.ua/eejet/article/view/253210. Acesso em: 24 nov. 2024.