Sandes, Sávio; Figueiredo, Naiara; Pires, Sumaia; Assis, Debora; Pedroso, Silvia; Paiva, Maria José; Neumann, Elisabeth; Alvarenga, Veronica O; Contreras-Castillo, Carmen Josefina 
; Sant'Ana, Anderson S
Source: International Journal of Food Microbiology. Unidade: ESALQ
Subjects: ÁCIDO LÁCTICO, ARMAZENAGEM DE ALIMENTOS, BOVINOS DE CORTE, CARCAÇA, CARNES E DERIVADOS, COMPOSTOS VOLÁTEIS, EMBALAGENS DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS
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SANDES, Sávio et al. Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf life. International Journal of Food Microbiology, v. 450, p. 1-14, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2026.111659. Acesso em: 09 fev. 2026.APA
Sandes, S., Figueiredo, N., Pires, S., Assis, D., Pedroso, S., Paiva, M. J., et al. (2026). Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf life. International Journal of Food Microbiology, 450, 1-14. doi:10.1016/j.ijfoodmicro.2026.111659NLM
Sandes S, Figueiredo N, Pires S, Assis D, Pedroso S, Paiva MJ, Neumann E, Alvarenga VO, Contreras-Castillo CJ, Sant'Ana AS. Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf life [Internet]. International Journal of Food Microbiology. 2026 ; 450 1-14.[citado 2026 fev. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2026.111659Vancouver
Sandes S, Figueiredo N, Pires S, Assis D, Pedroso S, Paiva MJ, Neumann E, Alvarenga VO, Contreras-Castillo CJ, Sant'Ana AS. Lactic acid spraying on split carcasses reshapes microbial succession and reduces the occurrence of blown pack spoilage in vacuum-packaged beef stored at different temperatures over extended shelf life [Internet]. International Journal of Food Microbiology. 2026 ; 450 1-14.[citado 2026 fev. 09 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2026.111659
