Service temperature preservation approach for food safety: Microbiological evaluation of ready meals
Annalisa Ricci, Francesco Martelli, Roberta Razzano, Davide Cassi, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Topics & Concepts
ContaminationFood serviceFood scienceFood safetyEnvironmental scienceBacillus cereusFood contaminantFood preservationCereusToxicologyChemistryBiologyBusinessEcologyBacteriaMarketingGeneticsListeria monocytogenes in Food SafetyFood Safety and HygieneMicrobial Inactivation Methods