Yayın:
Microbial ecology of mayonnaise, margarine, and sauces

Tarih

Yazarlar

Yayıncı

JOHN WILEY & SONS LTD

Türü

Article; Book Chapter

Dergi veya Seri

QUANTITATIVE MICROBIOLOGY IN FOOD PROCESSING: MODELING THE MICROBIAL ECOLOGY

ISBN

978-1-118-82307-1; 978-1-118-75642-3

Anahtar Kelimeler

ESCHERICHIA-COLI O157-H7 , LACTIC-ACID BACTERIA , HEAT-RESISTANT MOLDS , FISH SAUCE , SALMONELLA-ENTERITIDIS , LISTERIA-MONOCYTOGENES , STAPHYLOCOCCUS-AUREUS , MICROBIOLOGICAL CHANGES , ENTEROTOXIN PRODUCTION , ASPERGILLUS-FUMIGATUS , Food Science & Technology , Microbiology

URI

https://hdl.handle.net/20.500.14981/56068

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