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http://hdl.handle.net/1843/41978
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DC Field | Value | Language |
---|---|---|
dc.creator | Verônica Ortiz Alvarenga | pt_BR |
dc.creator | Fernanda Bovo Campagnollo | pt_BR |
dc.creator | Leonardo do Prado-Silva | pt_BR |
dc.creator | Claudia Nakamura Horita | pt_BR |
dc.creator | Magdevis Yanet Rodríguez-Caturla | pt_BR |
dc.creator | Eliene Penha Rodrigues Pereira | pt_BR |
dc.creator | Aline Crucello | pt_BR |
dc.creator | Anderson de Souza Sant'Ana | pt_BR |
dc.date.accessioned | 2022-05-25T20:49:18Z | - |
dc.date.available | 2022-05-25T20:49:18Z | - |
dc.date.issued | 2018 | - |
dc.citation.spage | 131 | pt_BR |
dc.citation.epage | 175 | pt_BR |
dc.identifier.doi | https://doi.org/10.1016/bs.afnr.2018.02.004 | pt_BR |
dc.identifier.isbn | 978-0-12-815089-4 | pt_BR |
dc.identifier.uri | http://hdl.handle.net/1843/41978 | - |
dc.language | eng | pt_BR |
dc.publisher | Universidade Federal de Minas Gerais | pt_BR |
dc.publisher.country | Brasil | pt_BR |
dc.publisher.department | FAR - DEPARTAMENTO DE ALIMENTOS | pt_BR |
dc.publisher.initials | UFMG | pt_BR |
dc.relation.ispartof | Advances in food and nutrition research | pt_BR |
dc.rights | Acesso Restrito | pt_BR |
dc.subject | Food processing | pt_BR |
dc.subject | Contamination | pt_BR |
dc.subject | Shelf life | pt_BR |
dc.subject | Foodborne pathogens | pt_BR |
dc.subject | Food safety | pt_BR |
dc.subject | Spoilage | pt_BR |
dc.subject.other | Segurança alimentar | pt_BR |
dc.subject.other | Patógenos alimentares | pt_BR |
dc.subject.other | Contaminação alimentar | pt_BR |
dc.subject.other | Qualidade alimentar | pt_BR |
dc.title | Impact of unit operations from farm to fork on microbial safety and quality of foods | pt_BR |
dc.type | Capítulo de Livro | pt_BR |
dc.url.externa | https://www.sciencedirect.com/science/article/abs/pii/S1043452618300202?via%3Dihub#! | pt_BR |
dc.publisher.editor | Academic Press | pt_BR |
Appears in Collections: | Capítulo de Livro |
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