Freshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?

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dc.contributor.authorDe Silva, G.D.D.
dc.contributor.authorAbayasekara, C.L.
dc.contributor.authorDissanayake, D.R.A.
dc.date.accessioned2018-10-31T07:55:45Z
dc.date.available2018-10-31T07:55:45Z
dc.date.issued2013
dc.identifier.citationCeylon Journal of Science (Biological Sciences),42(2):p.95-99
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/23916
dc.publisherUniversity of Peradeniya:Peradeniya
dc.subjectFresh vegetables
dc.subjectFood-borne pathogens
dc.subjectViable bacterial count
dc.titleFreshly Eaten Leafy Vegetables: A Source of Food Borne Pathogens?

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