Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria-Reference-Cited by-同舟云学术

Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria

Published:2023-02-16 Issue:1 Volume:26 Page:666-682
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Alegbeleye Oluwadara¹,Alegbeleye Ithamar²,Oroyinka Moses O.³,Daramola Oluwafemi Bamidele⁴,Ajibola Abiola Tosin⁵,Alegbeleye Wilfred Oluwasegun⁶,Adetunji Adewole Tomiwa⁷,Afolabi Wasiu Akinloye⁸,Oyedeji Olayinka⁹,Awe Adetunji¹⁰,Badmus Aminat⁵,Oyeboade Joshua Temiloluwa⁶

Affiliation:

1. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

2. Department of Computer Science, Faculty of Science, University of Ibadan, Oyo-state, Nigeria

3. Department of Crop Protection and Environmental Biology, Faculty of Agriculture, University of Ibadan, Oyo-State, Nigeria

4. Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria

5. Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria

6. Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria

7. Department of Agriculture, Faculty of Applied Sciences, Cape Peninsula University of Technology, Wellington, South Africa

8. Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria

9. Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, AL, Canada

10. Department of Conservation and Marine Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2173775

Reference81 articles.

1. Microbial Contamination of Fresh Produce: What, Where, and How?

2. Microbiological quality of fresh vegetables and fruits sold in Singapore

3. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

4. Microbial spoilage of vegetables, fruits and cereals

5. Microbiological quality of fresh produce obtained from retail stores on the Eastern Shore of Maryland, United States of America

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