2020. REDUCTION OF Salmonella spp. LEVELS IN SWINE CARCASS AT THE SLAUGHTERHOUSE, USING HOT WATER BATH AT 80°C. Veterinária Notícias - Veterinary News. 25, 2 (jan. 2020). DOI:https://doi.org/10.14393/VTN-v25n2-2019-45525.