Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods (1997)
- Authors:
- Autor USP: LANDGRAF, MARIZA - FCF
- Unidade: FCF
- Subjects: TOXICOLOGIA DE ALIMENTOS; ALIMENTOS (MICROBIOLOGIA)
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Safety
- Volume/Número/Paginação/Ano: v. 17, n. 4, p. 239-248, 1997
-
ABNT
TASSINARI, A R e LANDGRAF, Mariza. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, v. 17, n. 4, p. 239-248, 1997Tradução . . Acesso em: 19 fev. 2026. -
APA
Tassinari, A. R., & Landgraf, M. (1997). Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, 17( 4), 239-248. -
NLM
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2026 fev. 19 ] -
Vancouver
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2026 fev. 19 ] - Accunence of emerging pathogenic vibrio ssp. In seafood consumed in sao paulo city, brazil
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