Pierozan, M.B.; Alves, J.d.S.; Horn, L.D.; Santos, P.A.d.; Silva, M.A.P.d.; Egea, M.B.; Minafra, C.; Cappato, L.P.; Costa, A.C.
Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion. Foods 2024, 13, 1520.
https://doi.org/10.3390/foods13101520
AMA Style
Pierozan MB, Alves JdS, Horn LD, Santos PAd, Silva MAPd, Egea MB, Minafra C, Cappato LP, Costa AC.
Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion. Foods. 2024; 13(10):1520.
https://doi.org/10.3390/foods13101520
Chicago/Turabian Style
Pierozan, Matheus Barp, Jordana dos Santos Alves, Liege Dauny Horn, Priscila Alonso dos Santos, Marco Antônio Pereira da Silva, Mariana Buranelo Egea, CÃntia Minafra, Leandro Pereira Cappato, and Adriano Carvalho Costa.
2024. "Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion" Foods 13, no. 10: 1520.
https://doi.org/10.3390/foods13101520
APA Style
Pierozan, M. B., Alves, J. d. S., Horn, L. D., Santos, P. A. d., Silva, M. A. P. d., Egea, M. B., Minafra, C., Cappato, L. P., & Costa, A. C.
(2024). Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion. Foods, 13(10), 1520.
https://doi.org/10.3390/foods13101520
