Soares, M. C., Mendonça, E. P., Paulo Zuffo, J., Vaz, E. K. and Castagna Ferraz, S. M. (2020) “REDUCTION OF Salmonella spp. LEVELS IN SWINE CARCASS AT THE SLAUGHTERHOUSE, USING HOT WATER BATH AT 80°C”, Veterinária Notícias. Uberlândia, Brazil, 25(2). doi: 10.14393/VTN-v25n2-2019-45525.