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Occurrence of Antibiotic Resistant Bacteria in Flours and Different Plant Powders Used in Cuisine
In recent years, several alimentary diseases have been connected with the consumption or tasting of raw flour and dough. Microbiological quality concern is also raising due to increased consumer demand for plant powders, while some of them can be consumed without prior thermal processing. In this st...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689793/ https://www.ncbi.nlm.nih.gov/pubmed/36429175 http://dx.doi.org/10.3390/foods11223582 |