NARVÁEZ-RIVAS, M.; GALLARDO, E.; LEÓN-CAMACHO, M. Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time. Grasas y Aceites, [S. l.], v. 67, n. 4, p. e166, 2016. DOI: 10.3989/gya.0559161. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1632. Acesso em: 27 apr. 2024.