@article{maia junior_henry_della lucia_santos junior_cabral_quirini_valle_2020,  title={Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride},  volume={40},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.02419},  DOI={10.1590/fst.02419},  number={2},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={MAIA JUNIOR, Jonhny de Azevedo and HENRY, Fábio da Costa and DELLA LUCIA, Suzana Maria and SANTOS JUNIOR, Alexandre Cristiano and CABRAL, Natália de Oliveira and QUIRINI, Célia Raquel and VALLE, Felipe Roberto Amaral Ferreira},  year={2020},  month={Apr},  pages={423–429} }