ORSOLIN, D.; STEFFENS, C.; DALLA ROSA, C.; STEFFENS, J. REDUCTION OF MORTADELLA COOKING TIME AND EVALUATION OF THE FINAL PRODUCT QUALITY. Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 16, n. 4, p. 589–597, 2015. DOI: 10.1590/cab.v16i4.30548. Disponível em: https://revistas.ufg.br/vet/article/view/30548. Acesso em: 17 jul. 2024.