[1]
M. C. Soares, E. P. Mendonça, J. Paulo Zuffo, E. K. Vaz, and S. M. Castagna Ferraz, “REDUCTION OF Salmonella spp. LEVELS IN SWINE CARCASS AT THE SLAUGHTERHOUSE, USING HOT WATER BATH AT 80°C”, Vet. Not., vol. 25, no. 2, Jan. 2020.