Evaluation of the cooking stage of ham produced at ‘‘El MIÑO” through the use of digital tools. Ciencia y Tecnología de Alimentos, [S. l.], v. 36, n. 1, p. 15–21, 2026. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/841. Acesso em: 21 apr. 2026.