Tassinari, A R; Landgraf, Mariza 
Source: Journal of Food Safety. Unidade: FCF
Subjects: TOXICOLOGIA DE ALIMENTOS, ALIMENTOS (MICROBIOLOGIA)
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TASSINARI, A R e LANDGRAF, Mariza. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, v. 17, n. 4, p. 239-248, 1997Tradução . . Acesso em: 23 jul. 2024.APA
Tassinari, A. R., & Landgraf, M. (1997). Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety, 17( 4), 239-248.NLM
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2024 jul. 23 ]Vancouver
Tassinari AR, Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety. 1997 ; 17( 4): 239-248.[citado 2024 jul. 23 ]
