Z. B. Miranda

Evaluating the practices and sanitary conditions in the elaboration of food in a restaurant in the University of Rio de Janeiro, RJ.

K. de F. Carrijo, Francesca Silva Dias, M. S. Pinto, 2010 .

Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Z. B. Miranda, R. S. Nascimento, A. B. Fonseca, 2015 .

Efficacy of Ultraviolet‐C Light to Eliminate Staphylococcus Aureus on Precooked Shredded Bullfrog Back Meat

Z. B. Miranda, H. Silva, C. Conte‐Junior, 2015 .

Effects of polyethylene film wrap on cooler shrink and the microbial status of beef carcasses.

Z. B. Miranda, C. Padovani, R. Franco, 2015, Meat science.

Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

Z. B. Miranda, R. S. Nascimento, A. B. Fonseca, 2017 .

Alterações do conteúdo aéreo pulmonar em bovinos abatidos em estabelecimentos industriais Alterations of pulmonar airy content in slaughtered cattle at industrial estabilishment

Z. B. Miranda, 1999 .