Microbial contamination of spices used in production of meat products

Microbial contamination of spices used in production of meat products

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Bibliographic Details
Main Authors: Marcela Klimešová, Jiří Horáček, Michal Ondřej, Ivan Manga, Ivana Koláčková, Ludmila Nejeschlebová, Antonín Ponížil
Format: Article
Language:English
Published: HACCP Consulting 2015-05-01
Series:Potravinarstvo
Subjects:
spices
meat
bacterial species
moulds
aflatoxin
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/440

Internet

http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/440

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