https://doi.org/10.4081/ijfs.2011.781
RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION
Submitted: 3 January 2013
Accepted: 3 January 2013
Published: 1 August 2011
Accepted: 3 January 2013
Abstract Views: 795
PDF: 1054
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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How to Cite
1.
Vencia W, Nogarol C, Caritti F, Zuccon F, Bianchi D, Gallina S. RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION. Ital J Food Safety [Internet]. 2011 Aug. 1 [cited 2024 Jul. 23];1(2):99. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.99
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