Reducción de sal en la mortadella tipo novel: Salt reduction in the Novel type mortadela. Ciencia y Tecnología de Alimentos, [S. l.], v. 25, n. 3, p. 30–35, 2015. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/253.. Acesso em: 4 may. 2024.