Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern Brazil Article Swipe
Jéssica de Aragão Freire Ferreira Finger
,
Daniele Fernanda Maffei
,
Meriellen Dias
,
Maria Anita Mendes
,
Uelinton Manoel Pinto
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1111/jam.14935
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1111/jam.14935
This study highlights the need for control measures during the production chain of minimally processed parsley in order to reduce microbial contamination and the risks of foodborne diseases.
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Metadata
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- OA Status
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- Cited By
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- References
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- Related Works
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All OpenAlex metadata
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https://doi.org/10.1111/jam.14935Digital Object Identifier
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Microbiological quality and safety of minimally processed parsley ( Petroselinum crispum ) sold in food markets, southeastern BrazilWork title
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articleOpenAlex work type
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enPrimary language
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2020Year of publication
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2020-11-20Full publication date if available
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Jéssica de Aragão Freire Ferreira Finger, Daniele Fernanda Maffei, Meriellen Dias, Maria Anita Mendes, Uelinton Manoel PintoList of authors in order
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https://doi.org/10.1111/jam.14935Publisher landing page
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YesWhether a free full text is available
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greenOpen access status per OpenAlex
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Food safety, Quality (philosophy), Business, Toxicology, Food science, Biology, Philosophy, EpistemologyTop concepts (fields/topics) attached by OpenAlex
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14Total citation count in OpenAlex
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2025: 2, 2024: 3, 2023: 7, 2022: 2Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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