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QUANTITATIVE RISK ASSESSMENT FOR STAPHYLOCOCCAL ENTEROTOXIN TYPE A POISONING DUE TO CONSUMPTION OF MINAS FRESCAL CHEESE IN BRAZIL
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DEVELOPMENT OF A PREDICTIVE MODEL OF SALMONELLA INACTIVATION IN INFANT FORMULA SUBMITTED TO OHMIC HEATING
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Development and validation of a predictive model of Salmonella inactivation in infant formula submitted to microwave heating
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