Microbiological quality of macaroni and noodle products obtained at retail markets.

The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail level. Geometric means of aerobic plate counts for macaroni and noodle products were 520 and 1,400 per g, respectively. Means for yeast and mold counts were 72 per g for...

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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Swartzentruber, A, Payne, W L, Wentz, B A, Barnard, R J, Read, R B
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1982
Témata:	Research Article
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242054/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7137999/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.44.3.540-543.1982
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