PAULA A. A. SALIM, A.; C. V. C. S. CANTO, A.; R. C. COSTA-LIMA, B.; S. SIMOES, J.; H. N. PANZENHAGEN, P.; M. FRANCO, R.; J. P. SILVA, T.; A. CONTE-JUNIOR, C. EFFECT OF LACTIC ACID ON Escherichia coli O157:H7 AND ON COLOR STABILITY OF VACUUM-PACKAGED BEEF STEAKS UNDER HIGH STORAGE TEMPERATURE . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 4, p. 1054–1058, 2017. DOI: 10.15414/jmbfs.2017.6.4.1054-1058. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8574. Acesso em: 16 oct. 2026.