Finger, Jéssica de Aragão Freire Ferreira 
; Maffei, Daniele Fernanda ; Dias, Meriellen ; Mendes, Maria Anita ; Pinto, Uelinton Manoel
Source: Journal of Applied Microbiology. Unidades: ESALQ, FCF, EP
Subjects: CADEIA PRODUTIVA, MERCADO AGRÍCOLA, SALSA (PLANTA), SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS
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FINGER, Jéssica de Aragão Freire Ferreira et al. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, v. 131, n. 1, p. 272-280, 2021Tradução . . Disponível em: https://doi.org/10.1111/jam.14935. Acesso em: 15 nov. 2024.APA
Finger, J. de A. F. F., Maffei, D. F., Dias, M., Mendes, M. A., & Pinto, U. M. (2021). Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil. Journal of Applied Microbiology, 131( 1), 272-280. doi:10.1111/jam.14935NLM
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jam.14935Vancouver
Finger J de AFF, Maffei DF, Dias M, Mendes MA, Pinto UM. Microbiological quality and safety of minimally processed parsley (Petroselinum crispum) sold in food markets, southeastern Brazil [Internet]. Journal of Applied Microbiology. 2021 ; 131( 1): 272-280.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1111/jam.14935
