Evaluation of the microbiological quality of minimally processed vegetables von SCHUH, Vanessa, SCHUH, Janaína, FRONZA, Nei, FORALOSSO, Fabiana Bortolini, VERRUCK, Silvani, VARGAS JUNIOR, Alvaro, SILVEIRA, Sheila Mello da

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Evaluation of the microbiological quality of minimally processed vegetables von SCHUH, Vanessa, SCHUH, Janaína, FRONZA, Nei, FORALOSSO, Fabiana Bortolini, VERRUCK, Silvani, VARGAS JUNIOR, Alvaro, SILVEIRA, Sheila Mello da

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Anti-biofilm property of essential oils from Cymbopogon sp. against pathogenic bacteria in single-culture and co-culture von Millezi, Alessandra Farias, Schuh, Vanessa, Schuh, Janaina, Amaral, Taciara Penno do

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Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese von SCHUH, Janaina, BATISTELI, Paola, GARGETTI, Anariê, ZAPPAROLI, Anaeli, BALSAN, Thalia Indara, GILIOLI, Andressa, ZANETTI, Vanessa Cortina, FORALOSSO, Fabiana Bortolini, VARGAS JUNIOR, Álvaro, FRONZA, Nei, VERRUCK, Silvani, SILVEIRA, Sheila Mello da

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Evaluation of the microbiological quality of minimally processed vegetables von SCHUH, Vanessa, Janaína SCHUH, Nei FRONZA, FORALOSSO, Fabiana Bortolini, Silvani VERRUCK, JUNIOR, Alvaro VARGAS, SILVEIRA, Sheila Mello Da

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Evaluation of the microbiological quality of minimally processed vegetables von SCHUH, Vanessa, Janaína SCHUH, Nei FRONZA, FORALOSSO, Fabiana Bortolini, Silvani VERRUCK, JUNIOR, Alvaro VARGAS, SILVEIRA, Sheila Mello Da

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