YUSUF, H. L.; GARBA, U. Control of Particle Size and the Use of Sensory Evaluation in the Process Standardization of Dambunnama: A Shredded, Dry Meat Product. The International Journal of Science & Technoledge, [S. l.], v. 9, n. 7, 2021. DOI: 10.24940/theijst/2021/v9/i7/ST2107-019. Disponível em: https://internationaljournalcorner.com/index.php/theijst/article/view/165643. Acesso em: 3 jul. 2024.