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Assessing microbiological quality of ready-to-eat prepacked sandwiches, in Crete, Greece
The microbiological quality of pre-packed sandwiches, prepared by a company which had implemented the Hazard Analysis Critical Control Points system, was assessed at retail level, in Crete, Greece. Totally, we analyzed 225 sandwiches (S1: ham, cheese; S2: ham, cheese, tomato; S3: tuna salad), for sp...
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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
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520484/ https://ncbi.nlm.nih.gov/pubmed/33071343 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04460-z |
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