COMPARATIVE STUDY OF EFFICACY OF CLOVE, CINNAMON, BLACK PEPPER AND ROSEMARY ESSENTIAL OILS AS ANTIOXIDANTS IN EMU (Dromaius Novaehollandiae) MEAT BALLS. International Journal of Food and Nutritional Sciences, [S. l.], v. 7, n. 3, p. 40–45, 2018. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/554. Acesso em: 8 sep. 2026.