| 000 | 01380 a2200397 4500 | ||
|---|---|---|---|
| 005 | 20250514051542.0 | ||
| 264 | 0 | _c20030225 | |
| 008 | 200302s 0 0 eng d | ||
| 022 | _a0168-1605 | ||
| 024 | 7 |
_a10.1016/s0168-1605(02)00172-1 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aFang, Tony J | |
| 245 | 0 | 0 |
_aMicrobiological quality of 18 degrees C ready-to-eat food products sold in Taiwan. _h[electronic resource] |
| 260 |
_bInternational journal of food microbiology _cFeb 2003 |
||
| 300 |
_a241-50 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aBacteria _xisolation & purification |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Services _xstandards |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aTaiwan |
| 650 | 0 | 4 | _aTemperature |
| 700 | 1 | _aWei, Que-King | |
| 700 | 1 | _aLiao, Chia-Wei | |
| 700 | 1 | _aHung, Min-Ju | |
| 700 | 1 | _aWang, Tzu-Hui | |
| 773 | 0 |
_tInternational journal of food microbiology _gvol. 80 _gno. 3 _gp. 241-50 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0168-1605(02)00172-1 _zAvailable from publisher's website |
| 999 |
_c12231344 _d12231344 |
||