Sally Grainger: The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World. Petits Propos Culinaires, [S. l.], p. 127–128, 2021. DOI: 10.1558/ppc.28059. Disponível em: https://journal.equinoxpub.com/ppc/article/view/28059.. Acesso em: 17 sep. 2024.