Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil (2011)
Source: Food Control. Unidade: FCFRP
Subjects: LISTERIA, LEGUMES (AMOSTRA), SALMONELLA
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ABNT
OLIVEIRA, Maria Aparecida de et al. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, v. 22, n. 8, p. 1400-1403, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.02.020. Acesso em: 21 maio 2024.APA
Oliveira, M. A. de, Souza, V. M. de, Bergamini, A. M. M., & De Martinis, E. C. P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22( 8), 1400-1403. doi:10.1016/j.foodcont.2011.02.020NLM
Oliveira MA de, Souza VM de, Bergamini AMM, De Martinis ECP. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil [Internet]. Food Control. 2011 ; 22( 8): 1400-1403.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodcont.2011.02.020Vancouver
Oliveira MA de, Souza VM de, Bergamini AMM, De Martinis ECP. Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil [Internet]. Food Control. 2011 ; 22( 8): 1400-1403.[citado 2024 maio 21 ] Available from: https://doi.org/10.1016/j.foodcont.2011.02.020
