R. T. Nassu, L. A. G. Gonçalves, and F. J. Beserra, “Effect of fat level in chemical and sensory characteristics of goat meat fermented sausage”, PAB, vol. 37, no. 8, pp. 1169–1173, Aug. 2002, doi: 10.1590/S1678-3921.pab2002.v37.6451.