PALOMAR, Lutgarda Salares. CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF FRESH SAUSAGE WITH DIFFERENT LEVELS OF DUCK MEAT. Annals of Tropical Research, [S. l.], v. 1, n. 1, p. 14–19, 1979. Disponível em: https://atr.vsu.edu.ph/article/view/851. Acesso em: 5 dec. 2025.