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SAMPAIO, A.N. da C.E., CARON, E.F.F., CÉZAR, C.K.C., RAGHIANTE, F., POSSEBON, F.S., PEREIRA, J.G. e MARTINS, O.A. 2024. Understanding lipid oxidation in dried meat and cured dried meat: Insights from peroxide index analysis. Food Science and Technology. 44, (nov. 2024). DOI:https://doi.org/10.5327/fst.00340 .