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 [Internet]. 2025 Dec. 26 [cited 2026 Apr. 30];4(2):27-36. Available from: https://cibumscientia.umsa.bo/index.php/1/article/view/84