NOVELLI, E.; FASOLATO, L.; CARDAZZO, B.; CARRARO, L.; TATICCHI, A.; BALZAN, S. Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect. Italian Journal of Food Safety, [S. l.], v. 3, n. 3, 2014. DOI: 10.4081/ijfs.2014.1704. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.1704. Acesso em: 24 jul. 2024.