Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil (2021)
- Authors:
- USP affiliated authors: MAFFEI, DANIELE FERNANDA - ESALQ ; PINTO, UELINTON MANOEL - FCF ; MENDES, MARIA ANITA - EP ; FINGER, JÉSSICA DE ARAGÃO FREIRE FERREIRA - FCF ; DIAS, MERIELLEN - EP
- Unidades: ESALQ; FCF; EP
- DOI: 10.1111/jam.14935
- Subjects: CADEIA PRODUTIVA; MERCADO AGRÍCOLA; SALSA (PLANTA); SEGURANÇA ALIMENTAR; PROCESSAMENTO DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Applied Microbiology
- ISSN: 1364-5072
- Volume/Número/Paginação/Ano: v. 131, n. 1, p. 272-280, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FINGER, Jéssica de Aragão Freire Ferreira et al. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, v. 131, n. 1, p. 272-280, 2021Tradução . . Disponível em: https://doi.org/10.1111/jam.14935. Acesso em: 04 nov. 2024. -
APA
Finger, J. de A. F. F., Maffei, D. F., Dias, M., Mendes, M. A., & Pinto, U. M. (2021). Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, 131( 1), 272-280. doi:10.1111/jam.14935 -
NLM
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jam.14935 -
Vancouver
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1111/jam.14935 - Evaluation of oral changes and modification of the oral microbiome in patients admitted to the Intensive Care Unit
- Cartilha: Hortaliças in natura ou minimamente processadas
- Avaliação das práticas de processamento de empresas de vegetais minimamente processados de São Paulo-SP
- Labeling of ready-to-eat minimally processed vegetables sold in Brazil
- Minimally processed vegetables: consumer profile, consumption habits, and perceptions of microbiological risk
- Microbiological safety of minimally processed vegetables: a comparative Studywith unprocessed vegetables in southeastern brazilian food markets
- Agricultural practices in Brazilian organic farms and microbiological characteristics of samples collected along the production chain
- Minimally processed vegetables in Brazil: an overview of marketing, processing, and microbiological aspects
- Surtos associados ao consumo de hortaliças no Brasil
- Chlorella vulgaris phycoremediation at low Cu+2 contents: proteomic profiling of microalgal metabolism related to fatty acids and CO2 fixation
Informações sobre o DOI: 10.1111/jam.14935 (Fonte: oaDOI API)
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