PUTRA, H. B. P. .; AIN, Q. .; MULYANI, S. .; RIZQIATI, H. . Changes in water activity, free fatty acids, peroxide number, fat content, moisture content, color, and appearance of beef sausage with corn oil replacement and sodium erythorbate addition during storage period . Journal of Advanced Veterinary Research, [S. l.], v. 15, n. 6, p. 761-766, 2025. Disponível em: https://advetresearch.com/index.php/AVR/article/view/2374. Acesso em: 1 dec. 2025.