M.S. AMMAR, M. A.; EL-WASEIF, M.; M. EL-SAYED, S. Effect of Addition Antioxidants to Beef Meatballs on Oil Oxidative Stability during Deep Fat Frying. International Journal of Sciences: Basic and Applied Research (IJSBAR), [S. l.], v. 28, n. 1, p. 250–262, 2016. Disponível em: https://gssrr.org/index.php/JournalOfBasicAndApplied/article/view/5950. Acesso em: 23 jul. 2024.