SHANG, F.; KRYZHSKA, T.; DUAN, Z. Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage . Eastern-European Journal of Enterprise Technologies, [S. l.], v. 4, n. 11 (118), p. 6–14, 2022. DOI: 10.15587/1729-4061.2022.261102. Disponível em: https://journals.uran.ua/eejet/article/view/261102. Acesso em: 28 apr. 2024.