VUU, D.; BCIT SCHOOL OF HEALTH SCIENCES, ENVIRONMENTAL HEALTH; HEACOCK, H. Evaluating the risk of contracting salmonellosis from egg yolk "parmesan" based on water activity. BCIT Environmental Public Health Journal, [S. l.], 2020. DOI: 10.47339/ephj.2020.25. Disponível em: https://journals.bcit.ca/index.php/ehj/article/view/25. Acesso em: 28 mar. 2024.