1.
Costa MCR da, Silva CA da, Bridi AM, Fonseca NAN, Oba A, Silva RAM, et al. Lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid. Semina: Ciênc. Agrár. [Internet]. 2011 Dec. 6 [cited 2025 May 13];32(4Sup1):1863-72. Available from: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/5397