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Microbial Studies on Shelf Life of Cabbage and Coleslaw
The microbiology of a common commercial type of coleslaw was investigated with the objective of extending its shelf life at refrigerator temperature by delaying microbiological spoilage. Cabbage, its principal ingredient, had a total bacterial count of about 10(5)/g. Microbial growth in cabbage was...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1976
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC169787/ https://ncbi.nlm.nih.gov/pubmed/16345155 |
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