GILLES, G. Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review. Grasas y Aceites, [S. l.], v. 60, n. 3, p. 297–307, 2009. DOI: 10.3989/gya.130908. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/580. Acesso em: 23 apr. 2024.