FRANCO, I.; IGLESIAS, S.; PRIETO, B.; CARBALLO, J. Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain). Grasas y Aceites, [S. l.], v. 55, n. 3, p. 273–281, 2004. DOI: 10.3989/gya.2004.v55.i3.189. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/189. Acesso em: 26 apr. 2024.