Source: Food Research International. Unidade: FCF
Subjects: SALMONELLA, CONTAMINAÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, FOLHAS (PLANTAS)
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MAFFEI, Daniele Fernanda et al. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, v. 92, p. 106-112, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.12.014. Acesso em: 06 ago. 2024.APA
Maffei, D. F., Sant'Ana, A. S., Franco, B. D. G. de M., & Schaffner, D. W. (2017). Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, 92, 106-112. doi:10.1016/j.foodres.2016.12.014NLM
Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014Vancouver
Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014