ALANA ÁVALO HASHINOKUTI, A. D. C.-A.; ALBUQUERQUE, D. M.; FONSECA, G. G. Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins. Emirates Journal of Food and Agriculture, [S. l.], v. 30, n. 11, p. 952–958, 2018. DOI: 10.9755/ejfa.2018.v30.i11.1860. Disponível em: https://www.ejfa.me/index.php/journal/article/view/1860. Acesso em: 23 feb. 2024.