[1]
F. G. Garcia Cutipa, D. G. Burgoa Fernández, V. Castañón Rivera, and G. J. Chipana Mendoza, “Quality and preservation of smoked chicken: organoleptic, microbiological and bromatological analysis”, CS, vol. 3, no. 1, pp. 23–34, Jun. 2024, doi: 10.53287/iumd6263ko98i.