VALLANDRO, M. J.; CAMPOS, T. de; PAIM, D.; CARDOSO, M.; KINDLEIN, L. Microbiological quality of salmon-based sashimi prepared at restaurants specialized in japanese food. Instituto Adolfo Lutz Journal - RIAL, [S. l.], v. 70, n. 2, p. 144–150, 2011. DOI: 10.53393/rial.2011.v70.32564. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/32564. Acesso em: 18 may. 2024.