M.S. AMMAR, M.S. Ammar; EL-WASEIF, M.A.; M. EL-SAYED, Samaa. Effect of Addition Antioxidants to Beef Meatballs on Oil Oxidative Stability during Deep Fat Frying. International Journal of Sciences: Basic and Applied Research (IJSBAR), Jordan, v. 28, n. 1, p. 250–262, 2016. Disponível em: https://www.gssrr.org/JournalOfBasicAndApplied/article/view/5950. Acesso em: 1 apr. 2026.