Microbiological quality of 18 degrees C ready-to-eat food products sold in Taiwan.

@article{Fang2003MicrobiologicalQO,
  title={Microbiological quality of 18 degrees C ready-to-eat food products sold in Taiwan.},
  author={T. Fang and Que-King Wei and Chia-Wei Liao and Min-Ju Hung and Tzu-Hui Wang},
  journal={International journal of food microbiology},
  year={2003},
  volume={80 3},
  pages={241-50}
}
A total of 164 samples of 18 degrees C ready-to-eat (RTE) food products, purchased in 1999-2000 from convenience stores and supermarkets in central Taiwan, were examined to determine the microbiological quality of these products. The 18 degrees C RTE food products, manufactured by 16 factories, were divided into groups based on the type of food and their… CONTINUE READING