Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail-Reference-Cited by-同舟云学术

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Comparison of microbiological quality of various sushi types from sushi kiosks, restaurants and retail

Published:2022-03 Issue: Volume:27 Page:100467
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Hulankova R.^ORCID,Furmancikova P.

Funder

Ministerstvo Zemědělství

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference33 articles.

1. Microbiological quality of sushi from sushi bars and retailers;Atanassova;J. Food Protect.,2008

2. glmmTMB balances speed and flexibility among packages for zero-inflated generalized linear mixed modelling;Brooks;The R Journal,2017

3. CSN 56 9609. Guides to good hygiene and manufacturing practice - microbiological criteria for foods;CSN,2008

4. Microbiological spoilage of ﬁsh and ﬁsh products;Gram;Int. J. Food Microbiol.,1996

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1. Microbiological Assessment of Various Ready-To-Eat Foods in Cairo, Egypt, and Studying the Possible Antibacterial Effects of Garlic and Cumin Oils as Food Additives;Egyptian Journal of Veterinary Sciences;2024-01-01

2. Occurrence of Antibiotic-Resistant Bacteria in Fish and Seafood from Slovak Market;Foods;2023-10-25

3. Microbiological safety and quality of ceviche, poke, and sushi dishes sold at retail outlets in Orange County, CA;Heliyon;2023-06

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