机译:量化鲜切农产品和手之间的细菌交叉污染率
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey, 08901-8520;
Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850;
Department of Food Science and Technology, University of California, One Shields Avenue, Davis, California 95616-8598, USA;
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey, 08901-8520;
cross-contamination; escherichia coli; hands; produce; salmonella;
机译:在模拟的餐饮服务环境中定量处理新鲜和鲜切农产品过程中的病原体交叉污染
机译:自然抗菌剂对即用近吃莴苣洗涤时预防和减少细菌交叉污染的影响
机译:自由氯消耗和大肠杆菌的建模0157:H7鲜切割洗涤循环期间的交叉污染
机译:新兴生物聚合物的新工艺策略 - 细菌产生的纳米纤维素
机译:检查常见厨房表面,手和产品之间的交叉污染率。
机译:新鲜农产品加工用水中活的但不可培养的(VBNC)细胞的检测和定量方法:工业验证
机译:多标准决策分析,评价防治近叶莴苣洗涤跨污染的控制策略