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Microbiological contamination of dried and lyophilized garlic as a potential source of food spoilage
Garlic is valued more for its flavoring and used in a wide variety of foods. In food technology, fresh garlic is not used, but instead its processed forms, most often dried and lyophilized, are utilized. The quality and safety of the final product largely depends on their microbiological quality. Th...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348254/ https://ncbi.nlm.nih.gov/pubmed/25745260 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1169-6 |
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