DONKOR-BOATENG, N. A.; AGBENORHEVI, J. K.; ANTOINETTE, S. A.-J. Physicochemical, Textural and Sensory Attributes of Beef Sausage Emulsified with Okra Pectin. Journal of Science and Technology, v. 40, n. 3, p. 67 - 76, 20 Dec. 2022.