de Matos, K. H. O., Lerin, L. A., Soares, D., Soares, L. S., de Lima, M., Monteiro, A. R., & Vladimir Oliveira, J. (2018). Effect of supercritical carbon dioxide processing on Vibrio parahaemolyticus in nutrient broth and in oysters (Crassostrea gigas). J Food Sci Technol.
Stile di citazione Chicagode Matos, Katherine H. O., Lindomar A. Lerin, Douglas Soares, Lenilton Santos Soares, Marieli de Lima, Alcilene R. Monteiro, e J. Vladimir Oliveira. "Effect of Supercritical Carbon Dioxide Processing On Vibrio Parahaemolyticus in Nutrient Broth and in Oysters (Crassostrea Gigas)." J Food Sci Technol 2018.
Citazione MLAde Matos, Katherine H. O., et al. "Effect of Supercritical Carbon Dioxide Processing On Vibrio Parahaemolyticus in Nutrient Broth and in Oysters (Crassostrea Gigas)." J Food Sci Technol 2018.