<b>EFEITO DO TEOR DE GORDURA, VÃCUO E DOSE DE RADIAÃ‡ÃƒO GAMA NA SOBREVIVÃŠNCIA DE <i>Salmonella</i> TYPHIMURIUM ATCC 14028 EM CARNE BOVINA MOÃDA RESFRIADA</b>

<b>EFEITO DO TEOR DE GORDURA, VÃCUO E DOSE DE RADIAÃ‡ÃƒO GAMA NA SOBREVIVÃŠNCIA DE <i>Salmonella</i> TYPHIMURIUM ATCC 14028 EM CARNE BOVINA MOÃDA RESFRIADA</b>

<p class="MsoNormal" style="margin: 0cm 0cm 0pt; line-height: normal; text-align: justify; mso-layout-grid-align: none;"> O trabalho avaliou a sobrevivÃªncia de <i>Salmonella</i> Typhimurium ATCC 14028 em carnes bovinas, moÃda crua e res...

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Bibliographic Details
Main Authors:	C. S. COSTA, A. T. ALFARO, S. B. T. CARRO, H. C. S. ANTUNEZ, W. P. SILVA, G. J. D. SOARES
Format:	Article
Language:	English
Published:	Universidade Estadual Paulista 2008-09-01
Series:	Alimentos e Nutrição
Subjects:	Carne bovina moÃda irradiaÃ§Ã£o de alimentos <i>Salmonella</i> Typhimurium vÃ¡cuo teor de gordura.
Online Access:	http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/68

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