CHASCO, J.; BERIAIN, M. J.; BELLO, J. Lipidic components oxidation and hexanal formation during the curing of saucisson. Grasas y Aceites, [S. l.], v. 43, n. 3, p. 143–148, 1992. DOI: 10.3989/gya.1992.v43.i3.1166. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1166. Acesso em: 30 apr. 2024.