“Characteristics of dry-cured sausage “chorizo” and ‘salchichon’”, RCTA, vol. 31, no. 3, pp. 18–26, Aug. 2021, Accessed: Aug. 06, 2025. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/317