ŽLENDER, B.; POLAK, T.; ŠPACAPAN, D.; ANDRONIKOV, D.; GAŠPERLIN, L. Influence of Raw Matter Origin and Production Period on Fatty-Acid Composition of Dry-Cured Hams. aas 2008, 92 (1), 53–60. https://doi.org/10.14720/aas.2008.92.1.15089.