RAO, Eswara; P.R.S., B. Moorthy; K., Sudhakara Reddy. A Study on the Quality of Pork Sausages during Fermentation with Different Starter Cultures. Journal of Meat Science, [S. l.], v. 8, n. 1&2, p. 1–7, 2012. Disponível em: https://journals.acspublisher.com/index.php/jms/article/view/1761. Acesso em: 6 apr. 2025.