| Autor: |
Cao G; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA guojie.cao@fda.hhs.gov dumitru.macarisin@fda.hhs.gov., Balkey M; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA., Jin Q; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA., Brown E; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA., Allard M; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA., de Melo ANF; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil., do Monte DFM; Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Food Research Center, University of São Paulo, São Paulo, Brazil., de Oliveira TCRM; Department of Food Science, State University of Londrina, Londrina, Paraná State, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil., Macarisin D; Center for Food Safety and Applied Nutrition, Office of Regulatory Science, Division of Microbiology, U.S. Food and Drug Administration, College Park, Maryland, USA guojie.cao@fda.hhs.gov dumitru.macarisin@fda.hhs.gov. |
