Partial substitution of the back fat for palm fats in a model meat emulsion system. Ciencia y Tecnología de Alimentos, [S. l.], v. 19, n. 1, p. 52–55, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/715. Acesso em: 4 aug. 2025.