Survival And Heat Resistance Of Salmonella Enterica Serovar Weltevreden In Blanched Vegetables At Different Temperatures
Consumption of fresh vegetables that undergo minimally processed without heat treatment is quite risky as the vegetables also contain indigenous microorganisms and other pathogens such as Salmonella that may cause food poisoning. Blanching is the heat treatment applied to the vegetables to reduce an...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47314/1/NOR%20AFIQAH%20AHMAD.pdf http://eprints.usm.my/47314/ http://ethesis.usm.my:8080/jspui/ |
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