Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces-Reference-Cited by-同舟云学术

Microbiological and chemical quality of ice used to preserve fish in Lisbon marketplaces

Author:

Teixeira Pedro¹²^ORCID,Brandão João³,Silva Susana⁴,Babič Monika Novak⁵,Gunde‐Cimerman Nina⁵,Pires Joana⁶,Costa Sílvia¹,Valério Elisabete³

Affiliation:

1. Bromatology and Water LaboratoryEnergy, Environment and Green Structure Department Lisbon Municipality, Lisbon Portugal

2. CESAM—Centre for Environmental and Marine StudiesUniversity of Aveiro Aveiro Portugal

3. Department of Environmental HealthNational Institute of Health Doutor Ricardo Jorge Lisbon Portugal

4. Department of EpidemiologyNational Institute of Health Doutor Ricardo Jorge Lisbon Portugal

5. Department of Biology, Biotechnical FacultyUniversity of Ljubljana Ljubljana Slovenia

6. FCUL—Faculty of SciencesUniversity of Lisbon Lisbon Portugal

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

Reference57 articles.

2. APHA/AWWA/WEF. (2012). Standard Methods for the Examination of Water and Wastewater.Standard Methods 541.https://doi.org/ISBN9780875532356

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4. Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?;International Journal of Environmental Research and Public Health;2020-04-02