Stefanello, F.S. et al. 2015. Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product. Semina: Ciências Agrárias. 36, 1 (Feb. 2015), 171–186. DOI:https://doi.org/10.5433/1679-0359.2015v36n1p171.