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Prevention of microbial hazard on fresh‐cut lettuce through adoption of food safety and hygienic practices by lettuce farmers
Lettuce is consumed raw in salads and is susceptible to microbial contamination through environment, agricultural practices, and its morphology, thus, a potential vehicle for food‐borne illness. This study investigated the effect of adoption of food safety and hygienic practices by lettuce farmers o...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5217913/ https://ncbi.nlm.nih.gov/pubmed/28070317 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.365 |
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