Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment
Carlos Adam Conte‐Júnior(Universidade Federal do Rio de Janeiro), Patrícia Campos Bernardes(Universidade Federal do Espírito Santo), Yago Alves de Aguiar Bernardo(Universidade Federal do Rio de Janeiro), Brijesh K. Tiwari(Teagasc - The Irish Agriculture and Food Development Authority), Yhan S. Mutz(Universidade Federal de Lavras), Andreja Rajković(Ghent University)
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