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V.O. Alvarenga
V.O. Alvarenga
State University of Campinas
Risk management
Valuation (finance)
Hazard analysis
Critical control point
Risk assessment
2
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10
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Assessing the growth of Escherichia coli O157:H7 and Salmonella in spinach, lettuce, parsley and chard extracts at different storage temperatures.
2016
Journal of Applied Microbiology
Guiomar D. Posada-Izquierdo
S. Del Rosal
Antonio Valero
G. Zurera
Anderson S. Sant’Ana
V.O. Alvarenga
Fernando Pérez-Rodríguez
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HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Involvement of Regulatory Bodies
2014
V.O. Alvarenga
A.S. SantAna
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