Short Communications
Vol. 1 No. 2 (2011)
RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 3 January 2013
Accepted: 3 January 2013
Accepted: 3 January 2013
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RAW AND READY-TO-EAT VEGETABLES: MICROBIAL SAFETY EVALUATION. Ital J Food Safety [Internet]. 2011 Aug. 1 [cited 2025 Nov. 10];1(2):99. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2011.2.99
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