Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Claudia Catelani Cardoso"'
Autor:
Elettra Berni, Chiara Moroni, Massimo Cigarini, Demetrio Brindani, Claudia Catelani Cardoso, Davide Imperiale
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8392 (2024)
Ozone is a molecule that has gained increasing interest in recent years by food industries for sanitization of food-grade surfaces. Compared to chemical sanitizers such as chlorine, hydrogen peroxide, or peracetic acid, ozone shows undeniable advanta
Externí odkaz:
https://doaj.org/article/4f6815e7604a46959aa807fd88c0c10a
Autor:
Claudia Catelani Cardoso, Sandra Maria Oliveira Morais Veiga, Luiz Carlos do Nascimento, João Evangelista Fiorini, Luiz Augusto do Amaral
Publikováno v:
Food Science and Technology, Vol 23, Iss 1, Pp 59-61 (2003)
O Brasil é o sétimo maior consumidor mundial de águas engarrafadas. Os recipientes mais utilizados, galões plásticos de 20 litros, devem ser submetidos à inspeção individual e posteriormente a sanificação. Recentemente, enfermidades associa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::6e6b77ddc6c755476bbd745201643090
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100013
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100013
Autor:
Luiz Augusto do Amaral, Sandra Maria Oliveira Morais Veiga, Luiz Carlos do Nascimento, João Evangelista Fiorini, Claudia Catelani Cardoso
Publikováno v:
Food Science and Technology v.23 n.1 2003
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 23, Issue: 1, Pages: 59-61, Published: APR 2003
Food Science and Technology, Vol 23, Iss 1, Pp 59-61 (2003)
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 23, Issue: 1, Pages: 59-61, Published: APR 2003
Food Science and Technology, Vol 23, Iss 1, Pp 59-61 (2003)
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:53:01Z No. of bitstreams: 1 S0101-20612003000100013.pdf: 269776 bytes, checksum: 682a961c0cf6cc9421f4f73fb6adbf40 (MD5) Made available in DSpace on 2013-08-22T18:53:01Z (GM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b63fc009ba998582e1a85f4c4a1e0e0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100013
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000100013
