Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract. Italian Journal of Food Safety, [S. l.], v. 6, n. 4, 2018. DOI: 10.4081/ijfs.2017.6906. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/6906. Acesso em: 19 may. 2026.