Physicochemical, Textural and Sensory Attributes of Beef Sausage Emulsified with Okra Pectin. Journal of Science and Technology, [S. l.], v. 40, n. 3, p. 67–76, 2022. DOI: 10.4314/just.v40i3.1389. Disponível em: https://journal.knust.edu.gh/index.php/just/article/view/1389. Acesso em: 11 jun. 2026.