Souza, V.L.F. de et al. 2007. Vitamin E on performance, carcass characteristics and quality of pig’s cooked ham. Pesquisa Agropecuaria Brasileira. 42, 4 (Apr. 2007), 581–587. DOI:https://doi.org/10.1590/S1678-3921.pab2007.v42.7604.