Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants

Journal of Food Protection

Volumn 63, Issue 9, 2000, Pages 1273-1276

  Soriano, J M ^a   Rico, H ^a   Molto J C ^a   Manes J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CITROBACTER FREUNDII; COAGULASE; COLONY FORMING UNIT; COOKING; FOOD PRODUCT; FOOD SAFETY; MICROBIAL SENSITIVITY TEST; RESTAURANT; SPAIN;

AEROMONAS HYDROPHILA; CITROBACTER FREUNDII; ENTEROBACTER CLOACAE; ESCHERICHIA COLI; GALLUS GALLUS; KLEBSIELLA OXYTOCA; KLEBSIELLA PNEUMONIAE; SALMONELLA; SERRATIA; SHIGELLA; SOLANUM TUBEROSUM; STAPHYLOCOCCI; STREPTOCOCCUS SP. 'GROUP D';

EID: 0033823398     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.9.1273     Document Type: Article

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