TY  - JOUR 
T1  - Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride
JO  - Food Science and Technology
A1  - MAIA JUNIOR, Jonhny de Azevedo
A1  - HENRY, Fábio da Costa
A1  - DELLA LUCIA, Suzana Maria
A1  - SANTOS JUNIOR, Alexandre Cristiano
A1  - CABRAL, Natália de Oliveira
A1  - QUIRINI, Célia Raquel
A1  - VALLE, Felipe Roberto Amaral Ferreira
SN  - 0101-2061
UL  - 10.1590/fst.02419
VL  - 40 
Y1  - 2020
PB  - Brasil 
ER  -