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Autor:
Oliveira, Patricia Ocampos de, Silveira, Roberta da, Alves, Eloize Silva, Saqueti, Bruno Henrique Figueiredo, Castro, Matheus Campos de, Souza, Patricia Magalhães de, Ponhozi, Isadora Boaventura, Costa, Joice Camila Martins da, Schueler, Janaina, Santos, Oscar Oliveira, Visentainer, Jesui Vergilio, Duailibi, Sandra Rojas
Publikováno v:
Research, Society and Development; Vol. 10 No. 1; e35810111687
Research, Society and Development; Vol. 10 Núm. 1; e35810111687
Research, Society and Development; v. 10 n. 1; e35810111687
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 1; e35810111687
Research, Society and Development; v. 10 n. 1; e35810111687
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Food safety includes knowledge and practices related to collective health, in order to prevent risks associated with food. Adjacent is quality control, which combines basic foundations for the food production process to be carried out avoiding the em
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9e53ebac5c9109456a4a91c439058019
https://rsdjournal.org/index.php/rsd/article/view/11687
https://rsdjournal.org/index.php/rsd/article/view/11687
