Fonte: Food Science and Technology (Campinas). Unidade: FORP
Assuntos: ESCHERICHIA COLI, VIRULÊNCIA, QUEIJO, CONTAMINAÇÃO DE ALIMENTOS
ABNT
CARDOSO, Patrícia e MARIN, José Moacir. Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers. Food Science and Technology (Campinas), v. 37, n. 1, p. 41-44, 2017Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.06316. Acesso em: 23 ago. 2024.APA
Cardoso, P., & Marin, J. M. (2017). Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers. Food Science and Technology (Campinas), 37( 1), 41-44. doi:10.1590/1678-457x.06316NLM
Cardoso P, Marin JM. Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers [Internet]. Food Science and Technology (Campinas). 2017 ; 37( 1): 41-44.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/1678-457x.06316Vancouver
Cardoso P, Marin JM. Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers [Internet]. Food Science and Technology (Campinas). 2017 ; 37( 1): 41-44.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/1678-457x.06316