Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C
Subash Shrestha, James A. Grieder, Donald J. McMahon, Brian A. NummerVolume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02430.x
File:
PDF, 147 KB
english, 2011