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Anderson de Souza Sant´Ana

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2014 - XII Congresso Latino Americano de Microbiologia e Higiene de Alimentos (MICROAL 2014)

Abstract - Open Access

Assessing the Influence of Proportions Between Amount of Vegetables Immersed and Volume of Water To Inactivate Salmonella in Minimally Processed Lettuce and Carrot, Mimicking Disinfection Practices Employed by Brazilian Processing Plants

Assessing the Influence of Proportions Between Amount of Vegetables Immersed and Volume of Water To Inactivate Salmonella in Minimally Processed Lettuce and Carrot, Mimicking Disinfection Practices Employed by Brazilian Processing Plants

Maffei, Daniele Fernanda; Olivo, Rubia de Souza; Silva, Katia Leani Oliveira de Souza; Sant´Ana, Anderson de Souza; Franco, Bernadette Dora Gombossy de Melo

PDF - p-363-364