SHANG, F.; KRYZHSKA, T.; DUAN, Z. Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages. Technology audit and production reserves, [S. l.], v. 3, n. 3(65), p. 36–42, 2022. DOI: 10.15587/2706-5448.2022.260198. Disponível em: https://journals.uran.ua/tarp/article/view/260198. Acesso em: 18 jul. 2024.