« Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 38, no. 2 (novembre 20, 2014): 69–80. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1748.