Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: SALMONELLA, LISTERIA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOLLER, C. O. A et al. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. International Journal of Food Microbiology, v. 226, p. 42-52, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2016.03.016. Acesso em: 14 out. 2024.APA
Moller, C. O. A., Sant'Ana, A. S., Hansen, S. K. H., Nauta, M. J., Silva, L. P., Alvarenga, V. O., et al. (2016). Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef. International Journal of Food Microbiology, 226, 42-52. doi:10.1016/j.ijfoodmicro.2016.03.016NLM
Moller COA, Sant'Ana AS, Hansen SKH, Nauta MJ, Silva LP, Alvarenga VO, Maffei D, Silva FFP, Lopes JT, Franco BDG de M, Aabo S, Hansen TB. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef [Internet]. International Journal of Food Microbiology. 2016 ; 226 42-52.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.03.016Vancouver
Moller COA, Sant'Ana AS, Hansen SKH, Nauta MJ, Silva LP, Alvarenga VO, Maffei D, Silva FFP, Lopes JT, Franco BDG de M, Aabo S, Hansen TB. Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef [Internet]. International Journal of Food Microbiology. 2016 ; 226 42-52.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2016.03.016