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...

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Bibliographic Details
Main Authors: Carmen Corina Visan, Csilla Iuliana Bara
Format: Article
Language:English
Published: "Alexandru Ioan Cuza" University of Iași 2010-01-01
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

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