COSMAI, L.; CAPONIO, F.; SUMMO, C.; PARADISO, V. M.; CASSONE, A.; PASQUALONE, A. NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY. Italian Journal of Food Science, Singapore, v. 29, n. 2, 2017. DOI: 10.14674/1120-1770/ijfs.v449. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/449. Acesso em: 2 oct. 2025.