“REDUCTION OF Salmonella Spp. LEVELS IN SWINE CARCASS AT THE SLAUGHTERHOUSE, USING HOT WATER BATH AT 80°C”. Veterinária Notícias - Veterinary News 25, no. 2 (janeiro 27, 2020). Acessado dezembro 6, 2025. https://seer.ufu.br/index.php/vetnot/article/view/45525.