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1. 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

Author

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

Published
2014
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