Comparison of smoked sausages made with tilapia (V-cut) trimmings in relation to those of beef, pork and poultry . Research, Society and Development, [S. l.], v. 10, n. 11, p. e341101119728, 2021. DOI: 10.33448/rsd-v10i11.19728. Disponível em: https://rsdjournal.org/rsd/article/view/19728. Acesso em: 5 dec. 2025.