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{'doi': '10.18502/jfqhc.8.3.7198', 'member_id': '7770', 'member': 'Knowledge E', 'container-title': 'Journal of Food Quality and Hazards Control', 'primary-resource': 'https://publish.kne-publishing.com/index.php/JFQHC/article/view/7198', 'tld': 'kne-publishing.com', 'clearbit-logo': '/static/no_logo.svg', 'coaccess': [], 'multiple-resolution': [{'url': 'https://jfqhc.ssu.ac.ir/article-1-844-en.html', 'tld': 'ssu.ac.ir', 'clearbit-logo': '/static/no_logo.svg'}, {'url': 'https://publish.kne-publishing.com/index.php/JFQHC/article/view/7198', 'tld': 'kne-publishing.com', 'clearbit-logo': '/static/no_logo.svg'}], 'type': 'JOURNAL ARTICLE', 'published_date': '19 September 2021', 'publication': 'Journal of Food Quality and Hazards Control', 'supplementary_ids': None, 'title': 'Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina', 'name': None, 'id': None, 'location': None, 'display_doi': 'https://doi.org/10.18502/jfqhc.8.3.7198', 'grant_info': None, 'editors': None, 'authors': 'M.L. Baraquet | O.F. Camiletti | C.I. Moretti | L.E. Rodríguez | C. Vázquez', 'chairs': None}
https://doi.org/10.18502/jfqhc.8.3.7198
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