GARRIDO, R.; GÓMEZ, M.; FRANCO, I.; CARBALLO, J. Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting. Grasas y Aceites, [S. l.], v. 60, n. 3, p. 255–261, 2009. DOI: 10.3989/gya.130508. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/574. Acesso em: 24 apr. 2024.