Chemical and microbiological stability of bacon produced with natural smoking: A practical analysis aiming at improvements in the identity and quality standards. Research, Society and Development, [S. l.], v. 10, n. 7, p. e29110716497, 2021. DOI: 10.33448/rsd-v10i7.16497. Disponível em: https://www.rsdjournal.org/rsd/article/view/16497. Acesso em: 5 dec. 2025.