Chasco, J., M. J. Beriain, and J. Bello. “Lipidic Components Oxidation and Hexanal Formation During the Curing of Saucisson”. Grasas y Aceites 43, no. 3 (June 30, 1992): 143–148. Accessed April 29, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1166.