Subjects: CARNES E DERIVADOS, SEGURANÇA ALIMENTAR, INSPEÇÃO DE CARNE E PRODUTOS DERIVADOS, CARCAÇA, SUÍNOS, SALMONELLA, ENTEROBACTER
ABNT
CAVALHEIRO, Luciana Giacometti et al. Microbiological quality of pig carcasses in a slaughterhouse under risk-based inspection system. Foods, v. 11, n. 24, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11243986. Acesso em: 16 nov. 2024.APA
Cavalheiro, L. G., Gené, L. A., Coldebella, A. C., Kich, J. D., & Ruiz, V. L. de A. (2022). Microbiological quality of pig carcasses in a slaughterhouse under risk-based inspection system. Foods, 11( 24), 1-16. doi:10.3390/foods11243986NLM
Cavalheiro LG, Gené LA, Coldebella AC, Kich JD, Ruiz VL de A. Microbiological quality of pig carcasses in a slaughterhouse under risk-based inspection system [Internet]. Foods. 2022 ; 11( 24): 1-16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods11243986Vancouver
Cavalheiro LG, Gené LA, Coldebella AC, Kich JD, Ruiz VL de A. Microbiological quality of pig carcasses in a slaughterhouse under risk-based inspection system [Internet]. Foods. 2022 ; 11( 24): 1-16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods11243986