Elaboration and characterization of a meat sausage based on sable fish (trichiurus lepturus). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 20, n. 1, p. 31–44, 2022. DOI: 10.24054/limentech.v20i1.1469. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1469. Acesso em: 16 oct. 2025.