[1]
Uddin, M.N. et al. 2022. Microbial Safety, Visual Quality and Consumers’ Perception of Minimally- Processed Ready-to-eat Salad Vegetables Prepared and Stored at Room and Refrigeration Temperature. Bangladesh Journal of Microbiology. 38, 2 (Feb. 2022), 51–62. DOI:https://doi.org/10.3329/bjm.v38i2.58103.