1.
Quispe Quispe GK, Taboada Belmonte GC, Chipana Mendoza GJ. Physicochemical and sensory parameters of smoked chorizo sausage with three levels of llama (Lama glama) and pork (Sus scrofa) meat. CS. 2025;4(2):27-36. doi:10.53287/pyke9839tn66r