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...
Bewaard in:
| Hoofdauteurs: | , , , , |
|---|---|
| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
|
| Online toegang: | http://psasir.upm.edu.my/id/eprint/24156/1/24156.pdf |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|