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Microbial control measures for soft ice cream in franchise brands: A comparative analysis of microbial analysis and manufacturing practices
The aim of this study was to establish a complementary direction of the franchise food hygiene guideline to control microbial risks. We evaluated current measures of preventing microbial spoilage and ensuring microbiological safety of food in the food franchise industry. Manufacturing practices were...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063370/ https://www.ncbi.nlm.nih.gov/pubmed/32180967 http://dx.doi.org/10.1002/fsn3.1446 |