Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition . Scientia Agricola, [S. l.], v. 72, n. 2, p. 124–131, 2015. DOI: 10.1590/0103-9016-2014-0110. Disponível em: https://www.revistas.usp.br/sa/article/view/100180.. Acesso em: 7 may. 2024.