LOUIS MALAK, N. M. The effect of different cooking methods on sensory attributes, physicochemical properties, and microbial safety of ostrich meat (Struthio camelus). Journal of Advanced Veterinary and Animal Research, [S. l.], v. 11, n. 1, p. 194–202, 2024. Disponível em: https://banglajol.info/index.php/JAVAR/article/view/76102. Acesso em: 22 dec. 2024.