Characteristics of dry-cured sausage “chorizo” and “salchichon”. Ciencia y Tecnología de Alimentos, [S. l.], v. 31, n. 3, p. 18–26, 2021. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/317. Acesso em: 6 aug. 2025.