Microbiological quality of seasoned chicken cuts using Escherichia coli and Salmonella spp. as quality indicators. Research, Society and Development, [S. l.], v. 9, n. 11, p. e38091110013, 2020. DOI: 10.33448/rsd-v9i11.10013. Disponível em: https://www.rsdjournal.org/rsd/article/view/10013. Acesso em: 16 dec. 2025.