FRANCO, I.; MARTÍNEZ, A.; PRIETO, B.; CARBALLO, J. Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”. Grasas y Aceites, [S. l.], v. 53, n. 4, p. 403–413, 2002. DOI: 10.3989/gya.2002.v53.i4.338. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/338. Acesso em: 19 apr. 2024.