KOVACEVIC, D.; MASTANJEVIC, K.; PLEADIN, J.; FRECE, J. Physicochemical, microbiological, and colour attributes of horse salami established during the ripening period. Italian Journal of Food Science, Singapore, v. 28, n. 1, p. 96–106, 2016. DOI: 10.14674/1120-1770/ijfs.v463. Disponível em: https://itjfs.com/index.php/ijfs/article/view/463. Acesso em: 30 apr. 2026.