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Bibliotecas | Instituto Politécnico de Castelo Branco
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Microwave heating effects on the chemical composition and the antioxidant capacity of Tataouine virgin olive oils from Tunisia
2010
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Real-time PCR as a tool for detection of pathogenic bacteria on contaminated food contact surfaces by using a single enrichment medium
Type
ANA
Creator
Mafu, A. A.
Title
Real-time PCR as a tool for detection of pathogenic bacteria on contaminated food contact surfaces by using a single enrichment medium
Contributor
Pitre,, M.
Sirois, S.
Relation
Journal of food protection
Date
2009
Description
Contém referências bibliográficas
Language
eng
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Microwave heating effects on the chemical composition and the antioxidant capacity of Tataouine virgin olive oils from Tunisia
2010
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