ASSUMPÇÃO, N. C. C.; SOUZA, D. C.; FARIA, W. C. S.; MARIOTTO, S.; CONVERTI, A.; SOUZA, X. R. de. Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.075422. Disponível em: https://fstjournal.com.br/revista/article/view/76. Acesso em: 22 dez. 2024.