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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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/24156/1/24156.pdf |
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