Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence

Detalhes bibliográficos
Data de Publicação: 2020
Tipo de documento: Tese
Título da fonte: Portal de Dados Abertos da CAPES
Texto Completo: https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10116184
id BRCRIS_a56165b472feeef25e2be689429b38f4
network_acronym_str CAPES
network_name_str Portal de Dados Abertos da CAPES
dc.title.pt-BR.fl_str_mv Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
title Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
spellingShingle Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
Doença do coronavírus 2019
Coronavirus disease 2019
title_short Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
title_full Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
title_fullStr Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
title_full_unstemmed Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
title_sort Physicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidence
topic Doença do coronavírus 2019
Coronavirus disease 2019
publishDate 2020
format doctoralThesis
url https://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10116184
author_role author
dc.publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
publisher.none.fl_str_mv UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
instname_str UNIVERSIDADE FEDERAL DO RIO DE JANEIRO
dc.publisher.program.fl_str_mv CIÊNCIA DE ALIMENTOS
dc.description.course.none.fl_txt_mv CIÊNCIA DE ALIMENTOS
reponame_str Portal de Dados Abertos da CAPES
collection Portal de Dados Abertos da CAPES
spelling CAPESPortal de Dados Abertos da CAPESPhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidencePhysicochemical and microbiological characterization of Brazilian dry-cured loin (Socol) and application of non-thermal technologies to control foodborne pathogens. Notwithstanding, a thesis developed in the COVID-19 pandemic: an approach to control and mitigate of the SARS-CoV-2 incidenceDoença do coronavírus 20192020doctoralThesishttps://sucupira.capes.gov.br/sucupira/public/consultas/coleta/trabalhoConclusao/viewTrabalhoConclusao.jsf?popup=true&id_trabalho=10116184authorUNIVERSIDADE FEDERAL DO RIO DE JANEIROUNIVERSIDADE FEDERAL DO RIO DE JANEIROUNIVERSIDADE FEDERAL DO RIO DE JANEIROCIÊNCIA DE ALIMENTOSCIÊNCIA DE ALIMENTOSPortal de Dados Abertos da CAPESPortal de Dados Abertos da CAPES
_version_ 1741883541735604224

Registros relacionados