MICROBIAL ENUMERATION IN READY-TO-EAT FOODS AND THEIR RELATIONSHIP TO GOOD MANUFACTURING PRACTICE
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.2002.tb00328.x/fullpdf
Reference18 articles.
1. Microbial Evaluation of Vegetable Ingredients in Salad Bars†
2. Pathogenic Microorganisms Associated with Fresh Produce
3. The role of microbiological testing in systems for assuring the safety of beef
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