JAYAWARDANA, B. C.; CHATHURIKA, W. V. A. H.; VIDANARACHCHI, J. K.; CHANDIKA, S. D. P. M. P.; LIYANAGE, R. Onion (Allium cepa) suppresses the Lipid Oxidation and Improves the Sensory Quality of Cooked Pork Sausages. International Journal of Livestock Research, India, v. 9, n. 3, p. 41–48, 2019. DOI: 10.5455/ijlr.20180629120326. Disponível em: http://ijlr.org/ojs_journal/index.php/ijlr/article/view/892. Acesso em: 9 may. 2026.