Moulds and yeasts in fresh and minimally processed vegetables, and sprouts-Reference-Cited by-同舟云学术

Moulds and yeasts in fresh and minimally processed vegetables, and sprouts

Published:2005-03 Issue:1 Volume:99 Page:71-77
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Tournas V.H.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference21 articles.

1. Total fecal coliforms, some enterobacterial Staphylococcus spp. and moulds in salads for hot dogs sold in Maracay, Venezuela;Acevedo;Arch. Latinoam. Nutr.,2001

2. Microbial hazards associated with bean sprouting;Andrews;J. Assoc. Off. Anal. Chem.,1982

3. Basic Food Microbiology;Banwart,1979

4. Vegetables and related products;Brackett,1987

5. Determination of ready-to-eat vegetable salad shelf life;Garcia-Gimeno;Int. J. Food Microbiol.,1997

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