Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C
Journal of Food Science
Shrestha, S., J. A. Grieder, D. J. McMahon and B. A. Nummer. 2011. Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J. Food Sci. 76:M616-M621, doi: 10.1111/j.1750-3841.2011.02430.x
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