Ramos e Silva, Evelise Oliveira Telles
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Thermal inactivation (75ºC) of Mycobacterium bovis (isolated from bovine) in whole...
Mycobacterium bovis (spoligotype BR024) inactivation in whipping cream submitted...
Artisanal cheese in São Paulo: a comparative analysis of legislation
Perception of food handlers in temporary food safety kitchen
Consumption of informal dairy products, a hazard for public health. Study of factors...
Buffalo mozzarella in the retail market of São Paulo: evaluation of sanitary quality...
Buffalo mozzarella: assessment by polymerase chain reaction (PCR) to detect fraud...
Inactivation ofMycobacterium bovis during the curing of cheese: study protocol d...
Effect of fat goat milk on value D65oC of Mycobacterium fortuitum (NCTN 8573)
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