[1]
G. K. Quispe Quispe, G. C. Taboada Belmonte, and G. J. Chipana Mendoza, “Physicochemical and sensory parameters of smoked chorizo sausage with three levels of llama (Lama glama) and pork (Sus scrofa) meat”, CS, vol. 4, no. 2, pp. 27–36, Dec. 2025, doi: 10.53287/pyke9839tn66r.