Microbial Risk Assessment of Thermophilic Campylobacter SPP. in Raw Vegetables from Farm to Table

Microbial Risk Assessment of Thermophilic Campylobacter SPP. in Raw Vegetables from Farm to Table

The first aim of this study was to determine the prevalence and number of thermophilic Campylobacter spp. (Campylobacter jejuni, Campylobacter coli and Campylobacter fetus) in raw vegetables (ulam) at pre-harvest and retail level, soil and animal manure in an organic and a traditional vegetable f...

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書目詳細資料
主要作者:	Chai, Lay Ching
格式:	Thesis
語言:	English English
出版:	2008
主題:	Thermophilic bacteria Campylobacter
在線閱讀:	http://psasir.upm.edu.my/id/eprint/5340/1/FSTM_2008_5a.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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