UTRILLA, M.C.; SORIANO, A.; GARCIA RUIZ, A. Determination of the optimal fat amount in dry-ripened venison sausage. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 409–415, 2015. DOI: 10.14674/1120-1770/ijfs.v371. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/371. Acesso em: 30 apr. 2026.