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Time course study on the growth of Salmonella Enteritidis on raw vegetables used in sandwiches

A time course study on the growth of Salmonella Enteritidis on raw vegetables used a part of the ingredients for sandwiches at room temperature and at 4°C, with initial microbial load of log 3 and log 1 spiked onto the lettuce and cucumber slices. The growth of Salmonella Enteritidis were higher at...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awduron:	Nillian, Elexson, Tuan Chilek, Tuan Zainazor, Robin, Tunung, Anyi, Ubong, Radu, Son
Fformat:	Erthygl
Iaith:	English
Cyhoeddwyd:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Mynediad Ar-lein:	http://psasir.upm.edu.my/id/eprint/24156/1/24156.pdf
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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