The microbiological quality of ready-to-eat salads in...

International Journal of Food Microbiology 2015 / 03 Vol. 196

The microbiological quality of ready-to-eat salads in Turkey: A focus on Salmonella spp. and Listeria monocytogenes

Gurler, Zeki, Pamuk, Sebnem, Yildirim, Yeliz, Ertas, Nurhan
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Volume:
196
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2014.11.021
Date:
March, 2015
File:
PDF, 323 KB
english, 2015
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