Bacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control

dc.contributorCastillo, A., Animal Science Department, Faculty of Food Science, Texas A and M University, College Station, TX 77843-2471, United States; Rodríguez-García, M.O., Department of Pharmacy and Biology, University of Guadalajara, Guadalajara, Jal. 44430, Mexico
dc.creatorCastillo, A.
dc.creatorRodriguez-Garcia, M.O.
dc.date.accessioned2015-11-19T18:52:31Z
dc.date.accessioned2022-11-02T14:35:46Z
dc.date.available2015-11-19T18:52:31Z
dc.date.available2022-11-02T14:35:46Z
dc.date.created2015-11-19T18:52:31Z
dc.date.issued2008
dc.identifierhttp://hdl.handle.net/20.500.12104/67838
dc.identifier10.1002/9780470752579.ch4
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84889780063&partnerID=40&md5=7d23e77d4b06815f452afbbd4401ccc9
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5000966
dc.description.abstract[No abstract available]
dc.relationPreharvest and Postharvest Food Safety: Contemporary Issues and Future Directions
dc.relation43
dc.relation58
dc.relationScopus
dc.titleBacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control
dc.typeBook Chapter


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