Microbiological quality of some retail spices in India

By Mou Banerjee, P. Sarkar. 2003

236 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/94fc1e2db8f1811577419b6d356ad0174e963f79

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In Food Science

1. G. Gong
2. Dong-jian Shi
3. Chang-lu Wang

Citations in the corpus

• Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor (2008, methodology): “The methods used were based on those followed by FDA (1984), Speck (1984), Nout et al. (1998) and Banerjee and Sarkar (2003) .”
• Antimicrobial effectiveness of spices: an approach for use in food conservation systems (2005, background): “humid areas where the growth of wide variety of microorganisms is readily supported (Mousuymi and Sarkat, 2003).”