BOZHKO, N.; TISCHENKO, V.; PASICHNYI, V.; SHUBINA, Y.; KYSELOV, O.; MARYNIN, A.; STRASHYNSKYI, I. The quality characteristics of sausage prepared from different ratios of fish and duck meat. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 26–32, 2021. DOI: 10.5219/1482. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482. Acesso em: 21 nov. 2024.