Effects of Cook Method and Time on the Safety and Quality of Maine Fiddleheads
Two studies were conducted to investigate the microbial characteristics of raw fiddleheads to determine if microbial levels and heavy metal concentrations vary depending on location and to determine thermal processing effects on microbial load and quality of fiddleheads. Fiddleheads were harvested from 5 Maine riverbanks and 3 upland wooded sites. Two separate studies were conducted […]
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