PASTORELLI, G.; PANSERI, S.; CURONE, G.; ZANON, A.; DI GIANCAMILLO, M. IMAGING, SENSORY PROPERTIES AND FATTY ACID COMPOSITION OF PARMA HAM AND “NERO DI PARMA HAM”. Italian Journal of Food Science, Singapore, v. 31, n. 2, 2018. DOI: 10.14674/IJFS-1313. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1313. Acesso em: 9 oct. 2025.