CARVALHO FILHO, E. V. de; SILVA, J. A. da. Evaluation of physical-chemical characteristics of the meat of ostrich (Struthio camelus) leg for sausage production. Instituto Adolfo Lutz Journal - RIAL, [S. l.], v. 74, n. 4, p. 447–552, 2016. DOI: 10.53393/rial.2015.v74.33499. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/33499. Acesso em: 3 jul. 2024.