Microbiological changes during sausage chorizo´s type ripening . Ciencia y Tecnología de Alimentos, [S. l.], v. 21, n. 2, p. 5–12, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/590. Acesso em: 7 aug. 2025.