Analysis of the components that influence the safe processing of cajuína from the perspective of HACCP: a review. Research, Society and Development, [S. l.], v. 9, n. 11, p. e159119493, 2020. DOI: 10.33448/rsd-v9i11.9493. Disponível em: https://rsdjournal.org/rsd/article/view/9493. Acesso em: 14 dec. 2025.