[1]
“Microbial Safety, Visual Quality and Consumers’ Perception of Minimally- Processed Ready-to-eat Salad Vegetables Prepared and Stored at Room and Refrigeration Temperature”, Bangla. J. Microbiol., vol. 38, no. 2, pp. 51–62, Feb. 2022, doi: 10.3329/bjm.v38i2.58103.