Queijos tipo parmesão ralados industrialmente e no ato da venda, adquiridos no comércio varejista, como fontes de agentes deteriorantes e patogênicos

• Ano de defesa: 2014
• Autor(a) principal: Aguilar, Carlos Eduardo Gamero [UNESP]
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual Paulista (Unesp)
• Palavras-chave em Português: Queijo; Alimentos - Analise; Alimentos - Contaminação; Salmonella; Staphylococcus aureus; Condições sanitarias; Microorganismos; Cheese
• Link de acesso: http://hdl.handle.net/11449/121958

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