{"title":"巴基斯坦卡拉奇不同市场上可用香料的微生物评估:一种食品质量指数评估方法","authors":"S. Urooj","doi":"10.24966/fsn-1076/100146","DOIUrl":null,"url":null,"abstract":"Spices are used in almost all types of food preparation, and their microbial contamination can lead to spoilage and pose a risk to public health","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microbial Assessment of Spices Available In Different Markets of Karachi, Pakistan: A Food Quality Index Assessment Approach\",\"authors\":\"S. Urooj\",\"doi\":\"10.24966/fsn-1076/100146\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Spices are used in almost all types of food preparation, and their microbial contamination can lead to spoilage and pose a risk to public health\",\"PeriodicalId\":12403,\"journal\":{\"name\":\"Food Science and Nutrition\",\"volume\":\"14 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-11-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24966/fsn-1076/100146\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100146","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}