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The live bacterial load and microbiota composition of prepacked "ready-to-eat" leafy greens during household conditions, with special reference to E. coli.
Uhlig, E; Kjellström, A; Oscarsson, E; Nurminen, N; Nabila, Y; Paulsson, J; Lupan, T; Velpuri, N S B P; Molin, G; Håkansson, Å.
Afiliação
  • Uhlig E; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden. Electronic address: elisabeth.uhlig@food.lth.se.
  • Kjellström A; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Oscarsson E; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Nurminen N; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Nabila Y; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Paulsson J; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Lupan T; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Velpuri NSBP; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Molin G; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
  • Håkansson Å; Department of Food Technology, Engineering and Nutrition, Lund University, PO box 124, SE-221 00 Lund, Sweden.
Int J Food Microbiol ; 377: 109786, 2022 Sep 16.
Article em En | MEDLINE | ID: mdl-35716582
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article