UTRILLA, M.C.; GARCIA RUIZ, A.; SORIANO, A. Effect of partial replacement of pork meat with olive oil on the sensory quality of dry-ripened venison sausage. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 443–449, 2015. DOI: 10.14674/1120-1770/ijfs.v376. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/376. Acesso em: 4 oct. 2025.