Organoleptic quality of reduced fat turkey sausage using pea fiber or potato starch additives. ACTA AGRARIA KAPOSVARIENSIS, [S. l.], v. 21, n. 1, p. 53–59, 2017. Disponível em: https://journal.uni-mate.hu/index.php/aak/article/view/2146. Acesso em: 21 nov. 2024.