SHAHROKH ESFAHANI, S.; EMTIAZI, G.; RABBANI, M. Preparation of a Microbial Time-temperature Indicator by Using the Vegetative Form of Bacillus amyloliquefaciens for Monitoring the Quality of Chilled Food Products. Applied Food Biotechnology, [S. l.], v. 4, n. 2, p. pp. 79–84, 2017. DOI: 10.22037/afb.v4i2.15809. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/15809. Acesso em: 3 may. 2024.