« Comparative sensory analysis of products with low animal fat meat compositions » (2014) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 38(1), p. 37–47. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1732 (Consulté le: 2 novembre 2026).