Effect of Some Gum-Hydrate and Partial Replacement of Animal Fats by Olive Oil on Quality Parameters of Low Fat Meat Emulsions. Damascus University Journal of agriculture sciences, [S. l.], v. 36, n. 1, 2021. Disponível em: https://journal.damascusuniversity.edu.sy/index.php/agrj/article/view/189. Acesso em: 21 jun. 2026.