Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

by Raimundo,D.C., Travaglini,R.G., Souza,G.O., Starikoff,K.R., Sanches,S.A., Souza,O.B., Balian,S.C., Telles,E.O.
Published 2013

Control of bovine brucellosis from 1998 to 2009 in the state of Mato Grosso do Sul, Brazil.

by LEAL FILHO, J. M., BOTTENE, I. F. N., MONTEIRO, L. A. R. C., PELLEGRIN, A. O., GONÇALVES, V. S. P., FERREIRA, F., DIAS, R. A., AMAKU, M., TELLES, E. O., GRISI FILHO, J. H. H., HEINEMANN, M. B., FERREIRA NETO, J. S.
Published 2017-05-26