1.
Utrilla M, Soriano A, Garcia Ruiz A. Determination of the optimal fat amount in dry-ripened venison sausage. Ital. J. Food Sci. [Internet]. 2015 Dec. 16 [cited 2026 Jun. 12];27(4):409-15. Available from: https://itjfs.com/index.php/ijfs/article/view/371