Useful microbiological testing of confectionery products quality
The control of raw materials, processing and environment are critical factors in the prevention of microbial contamination in confectionery. Confidence in the safety and integrity of the food supply is an important requirement for consumers. (Doyle, 2000) Food-borne disease outbreaks involving agent...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
"Alexandru Ioan Cuza" University of Iași
2010-01-01
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| Series: | Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara |
| Online Access: | http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/743 |