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”. Ital. J. Food Sci. [Internet]. 2018 Oct. 17 [cited 2025 Oct. 9];31(2). Available from: https://mail.itjfs.com/index.php/ijfs/article/view/1313