“Identification of intrinsic attributes to jamón visking that consumers use like signs of their sensory quality ” (2023) Ciencia y Tecnología de Alimentos, 33(1), pp. 54–58. Available at: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/422 (Accessed: 6 August 2025).