IDENTIFICAÇÃO DE PONTOS CRÍTICOS PARA SALMONELLA SPP NO ABATE DE SUÍNOS
From the growing emphasis in the meat products security that gets to the consumer, it has been stimulated the identification of the ways to reduce or put down Salmonella spp before slaughter, since the reduction of the infection rate before slaughter results in an increase in security of the meat pr...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2007
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| Online Access: | http://repositorio.ufsm.br/handle/1/5638 |