EFFECTS OF CHELATING AGENTS ON LIPID OXIDATION, PH, AND COLOR CHANGE IN REDUCED SODIUM AND LOW-FAT PORK PATTIES. International Journal of Food and Nutritional Sciences, [S. l.], v. 8, n. 2, p. 49–52, 2019. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/737. Acesso em: 17 jul. 2026.