Evaluation of microbiological quality of lettuce sanitized by two different methods and exposed to different times and temperatures of storage in food service units

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/125009

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DC Field	Value	Language
dc.creator	Cardoso, M.J.
dc.creator	Ferreira, R.A.
dc.creator	Oliveira, B.
dc.creator	Antunes, Patrícia
dc.date.accessioned	2020-01-03T00:14:41Z	-
dc.date.available	2020-01-03T00:14:41Z	-
dc.date.issued	2019
dc.identifier.other	sigarra:372210
dc.identifier.uri	https://hdl.handle.net/10216/125009	-
dc.language.iso	por
dc.relation.ispartof	IJUP 2019: Livro de Resumos do 12.º Encontro de Jovens Investigadores da U.PORTO
dc.rights	openAccess
dc.subject	Ciências da Saúde, Ciências médicas e da saúde
dc.subject	Health sciences, Medical and Health sciences
dc.title	Evaluation of microbiological quality of lettuce sanitized by two different methods and exposed to different times and temperatures of storage in food service units
dc.type	Resumo de Comunicação em Conferência Nacional
dc.contributor.uporto	Faculdade de Ciências da Nutrição e Alimentação
dc.subject.fos	Ciências médicas e da saúde
dc.subject.fos	Medical and Health sciences
Appears in Collections:	FCNAUP - Resumo de Comunicação em Conferência Nacional

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