Comparison of the SimPlate yeast and mould color indicator to the BAM method for quantification of fungi in naturally-contaminated foods

✍ Scribed by V.H. Tournas; J. Rivera Calo; S. Memon

• Book ID: 116486287
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 116 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2010.11.013