Microbiological quality of ready–to–eat vegetables salads served at meat restaurants under the COVID-19 in Turkey
In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks in terms of Public Health. The microbiological properties of REVS were investigated using a...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Universidad del Zulia
2022-10-01
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| Serier: | Revista Científica |
| Fag: | |
| Online adgang: | https://produccioncientificaluz.org/index.php/cientifica/article/view/38919 |
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