ROILA, R.; BRANCIARI, R.; PRIMAVILLA, S.; MIRAGLIA, D.; VERCILLO, F. .; RANUCCI, D. Microbial, physicochemical and sensory characteristics of salami produced from Wild Boar (Sus scrofa). Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 475–483, 2021. DOI: 10.5219/1551. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1551. Acesso em: 28 feb. 2024.