CRUZ, Jorge; GARCÍA, Mario A.; DE LA PAZ, Nilia. Effect of chitosan addition on the inhibition of lipid oxidation in ground pork. Journal of Food Science and Gastronomy, [S. l.], v. 1, n. 1, p. 1–7, 2023. DOI: 10.5281/zenodo.13974644. Disponível em: https://journal.publiseditorial.com/index.php/jfsg/article/view/2. Acesso em: 3 apr. 2025.