ShareModified-atmosphere packaged pasta: a microbiological quality assessment.
Author(s) : FARBER J. M., WARBURTON D. W., LAFFEY P., PURVIS U., GOUR L.
Type of article: Article
Summary
Results from a bacteriological analysis of fresh or frozen modified-atmosphere packaged dough. The differences in number of aerobes, coliforms, Escherichia coli, Staphylococcus aureus and Salmonella were studied.
Details
- Original title: Modified-atmosphere packaged pasta: a microbiological quality assessment.
- Record ID : 1994-3663
- Languages: English
- Source: Ital. J. Food Sci. - vol. 5 - n. 2
- Publication date: 1993
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