Fang, Tony J <br/><br/>
Microbiological quality of 18 degrees C ready-to-eat food products sold in Taiwan.  [electronic resource] 

 -  International journal of food microbiology  Feb 2003 
 - 241-50 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(02)00172-1  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--isolation & purification<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Services--standards<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Meat Products--microbiology<br/>Quality Control<br/>Taiwan<br/>Temperature