Daniele Fernanda Maffei, Rubia de Souza Olivo, Katia Leani Oliveira de Souza Silva, Anderson de Souza Sant´Ana, Bernadette Dora Gombossy de Melo Franco,
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,
Blucher Food Science Proceedings,
Volume 1,
2014,
Pages 363-364,
ISSN 2359201X,
http://dx.doi.org/10.5151/foodsci-microal-182
(www.proceedings.blucher.com.br/article-details/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-11741)
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