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 Jerônimo, Heloísa Maria Ângelo et al. Adhesion and biofilm formation by Staphylococcus aureus from food processing plants as affected by growth medium, surface type and incubation temperature. Braz. J. Pharm. Sci., Dec 2012, vol.48, no.4, p.737-745. ISSN 1984-8250


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 Melo, Geiseanny Fernandes do Amarante et al. The sensitivity of bacterial foodborne pathogens to Croton blanchetianus Baill essential oil. Braz. J. Microbiol., Dec 2013, vol.44, no.4, p.1189-1194. ISSN 1517-8382
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 Barros, Jefferson C. de et al. Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model. Braz. J. Microbiol., Sept 2012, vol.43, no.3, p.1120-1127. ISSN 1517-8382
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 Souza, Evandro Leite de et al. Combined application of origanum vulgare l. essential oil and acetic acid for controlling the growth of staphylococcus aureus in foods. Braz. J. Microbiol., June 2009, vol.40, no.2, p.387-393. ISSN 1517-8382


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 Souza, Evandro Leite de et al. Qualidade do queijo de leite de cabra tipo Coalho condimentado com cumaru (Amburana cearensis  A.C. Smith). Braz. J. Food Technol., Set 2011, vol.14, no.3, p.220-225. ISSN 1981-6723


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