EVALUATION OF THE PHYSICO-CHEMICAL STABILITY OF RICE BRAN OIL AND ITS BLENDS FOR THE DEVELOPMENT OF FUNCTIONAL MEAT PRODUCTS. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 2, p. 46–53, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/82. Acesso em: 12 aug. 2026.