AL-ISMAIL, K. Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma. Grasas y Aceites, [S. l.], v. 53, n. 3, p. 335–339, 2002. DOI: 10.3989/gya.2002.v53.i3.326. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/326. Acesso em: 26 apr. 2024.