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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| Опубликовано в:: | Appl Environ Microbiol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1976
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC169787/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345155/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.31.3.404-407.1976 |
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