MEDEIROS, R. G.; http://lattes.cnpq.br/3266427708160747; MEDEIROS, Robson Galdino. (BrasilCentro de Educação e Saúde - CESUFCGUniversidade Federal de Campina Grande, 2014-09-04)
This study aimed to identify the temperature and the cooking time achieved by the food of Brazilian population, using different cooking methods, and comparing those results with the D value of the main microorganisms that ...