Source: Food Science and Technology. Unidade: FCF
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS
ABNT
MAFFEI, Daniele Fernanda et al. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables. Food Science and Technology, v. 69, p. 474-481, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.02.001. Acesso em: 28 set. 2024.APA
Maffei, D. F., Alvarenga, V. O., Sant'Ana, A. S., & Franco, B. D. G. de M. (2016). Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables. Food Science and Technology, 69, 474-481. doi:10.1016/j.lwt.2016.02.001NLM
Maffei DF, Alvarenga VO, Sant'Ana AS, Franco BDG de M. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables [Internet]. Food Science and Technology. 2016 ; 69 474-481.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.lwt.2016.02.001Vancouver
Maffei DF, Alvarenga VO, Sant'Ana AS, Franco BDG de M. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables [Internet]. Food Science and Technology. 2016 ; 69 474-481.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.lwt.2016.02.001