Novelli, Enrico, Luca Fasolato, Barbara Cardazzo, Lisa Carraro, Agnese Taticchi, and Stefania Balzan. 2014. “Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and Its Antioxidant Effect”. Italian Journal of Food Safety 3 (3). https://doi.org/10.4081/ijfs.2014.1704.