Good manufacturing practices of minimally processed vegetables reduce contamination with pathogenic microorganisms

por Maldonade, Iriani Rodrigues, Ginani, Verônica Cortez, Riquette, Roberta Figueiredo Resende, Gurgel-Gonçalves, Rodrigo, Mendes, Vinícios Silveira, Machado, Eleuza Rodrigues
Publicado 2019