Reduction of Salmonella spp. levels in swine carcass at the slaughterhouse, using hot water bath at 80°c

Zuffo, João P; Vaz, Eliana K; Soares, Maria Cecília; Mendonça, Eliane Pereira; Ferraz, Sandra M. C.
Vet. Not. ; 25(2): 172-185, jul.-dez. 2019. tab, graf
Artículo en Inglés | VETINDEX | ID: vti-25915

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