Dias Costa, R.; Silva, V.; Leite, A.; Saraiva, M.; Lopes, T.T.; Themudo, P.; Campos, J.; Vieira-Pinto, M.
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination? Foods 2023, 12, 2910.
https://doi.org/10.3390/foods12152910
AMA Style
Dias Costa R, Silva V, Leite A, Saraiva M, Lopes TT, Themudo P, Campos J, Vieira-Pinto M.
Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination? Foods. 2023; 12(15):2910.
https://doi.org/10.3390/foods12152910
Chicago/Turabian Style
Dias Costa, Rui, Vanessa Silva, Ana Leite, Margarida Saraiva, Teresa Teixeira Lopes, PatrÃcia Themudo, Joana Campos, and Madalena Vieira-Pinto.
2023. "Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination?" Foods 12, no. 15: 2910.
https://doi.org/10.3390/foods12152910
APA Style
Dias Costa, R., Silva, V., Leite, A., Saraiva, M., Lopes, T. T., Themudo, P., Campos, J., & Vieira-Pinto, M.
(2023). Salmonella spp., Escherichia coli and Enterobacteriaceae Control at a Pig Abattoir: Are We Missing Lairage Time Effect, Pig Skin, and Internal Carcass Surface Contamination? Foods, 12(15), 2910.
https://doi.org/10.3390/foods12152910