Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami. Italian Journal of Food Safety, [S. l.], v. 8, n. 3, 2019. DOI: 10.4081/ijfs.2019.8195. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/8195. Acesso em: 28 apr. 2026.