Non-lactic acid, contaminating microbial flora in ready-to-eat foods: A potential food-quality index

Author:

Angelidis A.S.,Chronis E.N.,Papageorgiou D.K.,Kazakis I.I.,Arsenoglou K.C.,Stathopoulos G.A.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference24 articles.

1. Council Directive 92/46EEC laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products;Off. J. Eur. Commun.,1992

2. Microbiological quality of 18°C ready-to-eat food products sold in Taiwan;Fang;Int. J. Food Microbiol.,2003

3. Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom;Gillespie;J. Appl. Microbiol.,2000

4. Hellenic Army General Staff (HAGS)/Medical Directorate (MD), Office of Veterinary Medicine (OVM), 2002a. Detection of Listeria monocytogenes in meat and meat-products. Standard method M21. Laboratory Examination Techniques for Foods, Beverages and Water. second ed. Hellenic Army, Athens.

5. HAGS/MD, OVM, 2002b. Detection of Listeria monocytogenes in milk and dairy products. Standard Method M22. Laboratory Examination Techniques for Foods, Beverages and Water, second ed. Hellenic Army, Athens.

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