An Exposure Assessment Model of the Prevalence of Salmonella Spp. Along the Processing Stages of Brazilian Beef

AuthID
P-00J-Z5M
5
Author(s)
Piza, L
·
Xavier, C
·
Costa, E
·
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 22, Número: 1, Páginas: 10-20 (11)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-84950316075
Wos: WOS:000366914500002
Source Identifiers
ISSN: 1082-0132
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