Works by de Matos, Katherine H. O.

Effect of supercritical carbon dioxide processing on Vibrio parahaemolyticus in nutrient broth and in oysters (Crassostrea gigas).

Published in:

Journal of Food Science & Technology, 2018, v. 55, n. 10, p. 4090, doi. 10.1007/s13197-018-3335-3

By:

• de Matos, Katherine H. O.;
• Lerin, Lindomar A.;
• Soares, Douglas;
• Soares, Lenilton Santos;
• de Lima, Marieli;
• Monteiro, Alcilene R.;
• Vladimir Oliveira, J.

Publication type:

Article