Backes, Ângela Maria, et al. “Physico-Chemical Characteristics and Sensory Acceptance of Italiantype Salami With Canola Oil Addition”. Semina: Ciências Agrárias, vol. 34, no. 6Supl2, Dec. 2013, pp. 3709-20, doi:10.5433/1679-0359.2013v34n6Supl2p3709.