TY - CONF
T1 - 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
JO - Blucher Food Science Proceedings
VL - 1
IS - 1
SP - 363
EP - 364
PY - 2014
T2 - XII Congresso Latino Americano de Microbiologia e Higiene de Alimentos
AU - , , , , 

SN - 2359201X
DO - http://dx.doi.org/10.5151/foodsci-microal-182
UR - 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
KW - 
ER -