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A Pilot Survey on Hygienic–Sanitary Characteristics of Ready-To-Eat Sauces and Pesto
In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life....
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400197/ https://www.ncbi.nlm.nih.gov/pubmed/32664624 http://dx.doi.org/10.3390/ijerph17145005 |