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Salmo salar
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Escombrotoxina
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Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos
by
Karina Silva Cordeiro
,
Lygia Silva Galeno
,
Cáritas de Jesus Silva Mendonça
,
Isabel Azevedo Carvalho
,
Francisca Neide Costa
Published in
Brazilian Journal of Food Technology
(2020)
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