A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto

In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life....

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Int J Environ Res Public Health
Prif Awduron: Caggiano, Giuseppina, Diella, Giusy, Trerotoli, Paolo, Lopuzzo, Marco, Triggiano, Francesco, Ricci, Massimo, Marcotrigiano, Vincenzo, Montagna, Maria Teresa, De Giglio, Osvalda
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI 2020
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC7400197/
https://ncbi.nlm.nih.gov/pubmed/32664624
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijerph17145005
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