Carvalho Filho, E.V. de and Silva, J.A. da 2016. Evaluation of physical-chemical characteristics of the meat of ostrich (Struthio camelus) leg for sausage production. Instituto Adolfo Lutz Journal - RIAL. 74, 4 (Aug. 2016), 447–552. DOI:https://doi.org/10.53393/rial.2015.v74.33499.