Effect of Storage Temperature on the Microbial Composition of Ready-to-Use Vegetables
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s00284-013-0430-6.pdf
Reference40 articles.
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3. Brackett RE (1999) Incidence, contributing factors, and control of bacterial pathogens in produce. Postharvest Biol Technol 15:305–311
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5. de Curtis ML, Franceschi O, De Castro N (2002) Listeria monocytogenes in vegetables minimally processed. Arch Latinoam Nutr 52:282–288
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