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Microbiological Quality of Ready-to-eat Salads from Processing Plant to the Consumers

by Carmela Calonico, Vania Delfino, Giovanna Pesavento, Maria Mundo and Antonella Lo Nostro

Journal of Food and Nutrition Research. 2019, 7(6), 427-434. DOI: 10.12691/jfnr-7-6-3
Pub. Date: June 08, 2019Views: 14010 Downloads: 14256Like: 1

ready-to-eat salads food safety microbiological quality temperature abuse foodborne pathogens

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