Evaluation of the application of essential oils as preservatives in the preparation of chorizo from Cuenca. INQUIDE - Ingeniería Química y Desarrollo, [S. l.], v. 2, n. 02, p. 68–77, 2025. DOI: 10.53591/iqd.v2i2.2132. Disponível em: https://revistas.ug.edu.ec/index.php/iqd/article/view/1758. Acesso em: 5 dec. 2025.