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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...

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書目詳細資料
Main Authors:	Nillian, Elexson, Tuan Chilek, Tuan Zainazor, Robin, Tunung, Anyi, Ubong, Radu, Son
格式:	Article
語言:	English
出版:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
在線閱讀:	http://psasir.upm.edu.my/id/eprint/24156/1/24156.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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