摘要: Useful testing for the microbiological safety and quality of cereals cereal products is discussed a wide variety products. Ingredient, in-process, environmental, shelf life end product tests vary in relative importance different types. This chapter covers dried, raw grains their flour flour-based mixes; raw, frozen refrigerated dough products; dried baked unfilled pastas noodles; cooked cereals. Specific recommendations sampling plans are provided, where appropriate.
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