Published in
Elsevier, International Journal of Food Microbiology, (309), p. 108328, 2019
DOI: 10.1016/j.ijfoodmicro.2019.108328
Links
Tools
Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment
Journal article published in 2019 by
Denes K. A. Rosario,
Yago A. A. Bernardo,
Yhan S. Mutz 
,
Brijesh Tiwari ,
Andreja Rajkovic ,
Patricia C. Bernardes,
Carlos A. Conte-Junior
,
Brijesh Tiwari ,
Andreja Rajkovic ,
Patricia C. Bernardes,
Carlos A. Conte-Junior
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 