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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....
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| Publié dans: | Int J Environ Res Public Health |
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| Auteurs principaux: | , , , , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
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| Sujets: | |
| Accès en ligne: | 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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