Behavior of Staphylococcus aureus in Cheddar Cheese Made with Sodium Chloride or a Mixture of Sodium Chloride and Potassium Chloride
KOENIG, SUSAN, MARTH, ELMER H.Volume:
45
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-45.11.996
Date:
September, 1982
File:
PDF, 651 KB
1982