I. IWANEGBE; J. O. IGENE; G. U. EMELUE; J. U. OBAROAKPO. Monitoring the Effects of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products. Current Research in Agricultural and Food Science Vol. 4, [S. l.], p. 99–111, 2021. DOI: 10.9734/bpi/crafs/v4/2005E. Disponível em: https://stm.bookpi.org/CRAFS-V4/article/view/235. Acesso em: 9 jun. 2026.