ÖZER, C.O. UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE. Italian Journal of Food Science, Singapore, v. 31, n. 2, 2018. DOI: 10.14674/IJFS-1354. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1354. Acesso em: 21 apr. 2026.