YOUSSEF, Elza Youssef; GARCIA, Carlos Eduardo Rocha; FIGUEIREDO, Berenice; SHIMOKOMAKI, Massami. Residual levels of curing salts and its antioxidant effect in Jerked beef. Semina: Ciências Agrárias, [S. l.], v. 32, n. 2, p. 645–650, 2011. DOI: 10.5433/1679-0359.2011v32n2p645. Disponível em: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5742. Acesso em: 20 jan. 2026.