Evaluation of surface disinfection procedures for enumerating fungi in foods: A collaborative study

International Journal of Food Microbiology

Volumn 29, Issue 2-3, 1996, Pages 177-184

  Andrews, S ^a,b  

^a UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

^b NONE

Author keywords

Aspergillus; Cereals; Ethanol; Sodium hypochlorite; Surface disinfection

Indexed keywords

AGAR; ALCOHOL; CHLORINE; HYPOCHLORITE SODIUM;

ALTERNARIA; ARTICLE; ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS; BARLEY; CEREAL; CONCENTRATION RESPONSE; CULTURE MEDIUM; DISINFECTION; FOOD CONTAMINATION; FUNGUS; FUNGUS CULTURE; PLANT; TIME; VEGETABLE;

ALTERNARIA; ASPERGILLUS; ASPERGILLUS FLAVUS; ASPERGILLUS PARASITICUS; FUNGI; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0029976556     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(95)00044-5     Document Type: Article

References (13)

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