IMPACT OF MICROORGANISMS ON BAKERY EQUIPMENT SURFACES ON THE MICROBIAL QUALITY AND SPOILAGE OF BAKED PRODUCTS. International Journal of Food and Nutritional Sciences, [S. l.], v. 10, n. 12, p. 1756–1772, 2021. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/4656. Acesso em: 9 sep. 2026.