Influence of the injection methods and thermal treatment in the elaboration of leg ham. Ciencia y Tecnología de Alimentos, [S. l.], v. 32, n. 1, p. 49–56, 2022. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/359. Acesso em: 20 aug. 2025.