Linked Life Data

7137999

Source:http://linkedlifedata.com/resource/pubmed/id/7137999

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
3
pubmed:dateCreated
1982-12-18
pubmed:abstractText
The microbiological quality of macaroni and noodle products was determined by a statistically based national survey at the retail level. Geometric means of aerobic plate counts for macaroni and noodle products were 520 and 1,400 per g, respectively. Means for yeast and mold counts were 72 per g for macaroni and 100 per g for noodles. Means for counts of coliforms and Staphylococcus aureus were less than 3 per g for both products. Escherichia coli was not found in macaroni but was present in 0.5% of the noodle samples and ranged from 3 to 93 per g.
pubmed:commentsCorrections
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0099-2240
pubmed:author
pubmed:issnType
Print
pubmed:volume
44
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
540-3
pubmed:dateRevised
2009-11-18
pubmed:meshHeading
pubmed:year
1982
pubmed:articleTitle
Microbiological quality of macaroni and noodle products obtained at retail markets.
pubmed:publicationType
Journal Article