SERRACCA, L.; GALLO, F.; PREARO, M.; ORLANDI, M.; IMBERCIADORI, M.; TERAROLLI, A.; ERCOLINI, C. HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS. Italian Journal of Food Safety, [S. l.], v. 1, n. 7, p. 83–84, 2010. DOI: 10.4081/ijfs.2010.1112. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.83. Acesso em: 20 apr. 2024.