Assessment of Microbiological Quality for Raw Materials and Cooked Foods in Elementary School Food Establishment
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200814256114172.pdf
Reference10 articles.
1. Optimization of Rapid Detection of Escherichia coli O157:H7 and Listeria monocytogenes by PCR and Application to Field Test
2. Microbiological Quality and Safety of Ready-To-Eat Cooked Foods from a Centralized School Kitchen in Argentina
3. Microbiological Quality of Open Ready-to-Eat Salad Vegetables: Effectiveness of Food Hygiene Training of Management
4. The microbiological quality of ready-to-eat foods with added spices
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