QUISPE QUISPE, Grisel Karem; TABOADA BELMONTE, Gloria Cristal; CHIPANA MENDOZA, Gladys J. Physicochemical and sensory parameters of smoked chorizo sausage with three levels of llama (Lama glama) and pork (Sus scrofa) meat. CIBUM SCIENTIA, [S. l.], v. 4, n. 2, p. 27–36, 2025. DOI: 10.53287/pyke9839tn66r. Disponível em: https://cibumscientia.umsa.bo/index.php/1/article/view/84. Acesso em: 30 apr. 2026.