ISA, J. K.; RAZAVI, S. H. The Use of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis BB12, as Probiotics to Reduce the Risk of Food Poisoning in Minced Meat. Applied Food Biotechnology, [S. l.], v. 5, n. 3, p. 173–183, 2018. DOI: 10.22037/afb.v5i3.21127. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/21127. Acesso em: 23 apr. 2024.