Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants. (Q50120276)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10898470%20AND%20SRC:MED&resulttype=core&format=json

8 November 2019

title

Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10898470%20AND%20SRC:MED&resulttype=core&format=json

8 November 2019

author name string

J M Soriano

series ordinal

1

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8 November 2019

H Rico

series ordinal

2

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8 November 2019

publication date

1 June 2000

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10898470%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

8 November 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10898470%20AND%20SRC:MED&resulttype=core&format=json

8 November 2019

volume

58

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8 November 2019

issue

1-2

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8 November 2019

page(s)

123-128

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Microbial Evaluation of Vegetable Ingredients in Salad Bars †

8 November 2019

cites work

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Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce.

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7 January 2021

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7 January 2021

Bacteriological quality assessment of fresh marketed lettuce and fennel

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7 January 2021

Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables

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Growth and Production of Enterotoxins A and D by Staphylococcus aureus in Salad Bar Ingredients and Clam Chowder

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7 January 2021

Microbial Pathogens in Fresh Produce -- the Regulatory Perspective

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7 January 2021

The microbiology of minimally processed fresh fruits and vegetables.

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7 January 2021

Assessment of the Microbiological Quality of Ready-To-Use Vegetables for Health-Care Food Services

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7 January 2021

Concern about nutrition and its relation to the food habits of a group of young university students from Madrid (Spain).

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7 January 2021

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7 January 2021

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7 January 2021

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Identifiers

DOI

1 reference

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8 November 2019

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