Optimization of the recipe of cooked sausage products with the addition of cuttlefish liver, red caviar, and spelt flour. Scifood, Nitra, Slovakia, v. 19, n. 1, p. 376–393, 2025. DOI: 10.5219/scifood.46. Disponível em: https://scifood.eu/journal/index.php/1/article/view/46. Acesso em: 8 jul. 2025.