Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149770
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dc.contributor.authorCAVALHEIRO, L. G.
dc.contributor.authorGENÉ, L. A.
dc.contributor.authorCOLDEBELLA, A.
dc.contributor.authorKICH, J. D.
dc.contributor.authorRUIZ, V. L. de A.
dc.date.accessioned2022-12-15T15:01:36Z-
dc.date.available2022-12-15T15:01:36Z-
dc.date.created2022-12-15
dc.date.issued2022
dc.identifier.citationFoods, v. 11, n. 24, p. 3986, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1149770-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectRisk-based inspection
dc.subjectPork processing
dc.subjectMesophilic aerobic counts
dc.subjectInspeção baseada em risco
dc.subjectProcessamento de carne suína
dc.subjectContagens aeróbicas mesofílicas
dc.subjectQualidade da carne
dc.titleMicrobiological quality of pig carcasses in a slaughterhouse under risk-based inspection system.
dc.typeArtigo de periódico
dc.subject.thesagroProdução de Carne
dc.subject.thesagroSegurança Alimentar
dc.subject.thesagroPorco Tipo Carne
dc.subject.thesagroControle de Qualidade
dc.subject.nalthesaurusMeat production
dc.subject.nalthesaurusFood safety
dc.subject.nalthesaurusFood Safety and Inspection Service
dc.subject.nalthesaurusSalmonella enterica
dc.subject.nalthesaurusEnterobacteriaceae
dc.subject.nalthesaurusMeat quality
riaa.ainfo.id1149770
riaa.ainfo.lastupdate2022-12-15
dc.identifier.doihttps://doi.org/10.3390/foods11243986
dc.contributor.institutionLUCIANA GIACOMETTI CAVALHEIRO, Universidade de São Paulo; LUISA ANEIROS GENÉ, Universidade Estadual de Campinas; ARLEI COLDEBELLA, CNPSA; JALUSA DEON KICH, CNPSA; VERA LETTICIE DE AZEVEDO RUIZ, Universidade de São Paulo.
Appears in Collections:Artigo em periódico indexado (CNPSA)

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