Bibliografia

Principal

• Food Analysis: Theory and Practice. Chapman & Hall. London.: Pomeranz, Yeshajahu ; Meloan, Clifton E. 1992 null
• Essentials of the Microbiology of foods, Capítulos 1, 7, 8. John Wiley and Sons, Chichester.: Mossel, D. e tal. 1995 null
• Official Methods of Analysis of the AOAC,16 ªed. Virginia.U.S.A.: William Ed. Horowitz 1996 null
• Microbiological risk assessment in food processing. Capítulos 9, 10 e 11. Woodhead Publishing Ltd., Cambridge.: Brown, M. and Stringer, M. 2002 null

Secundária

Não foi definida bibliografia secundária