FATE OF SALMONELLA-TYPHIMURIUM IN MANUFACTURE AND RIPENING OF LOW-ACID CHEDDAR CHEESE

被引：43

作者：

PARK, HS

MARTH, EH

GOEPFERT, JM

OLSON, NF

机构：

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1970年 / 33卷 / 07期

关键词：

D O I：

10.4315/0022-2747-33.7.280

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：280 / +

页数：1

共 10 条

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[4] BEHAVIOR OF SALMONELLA TYPHIMURIUM DURING MANUFACTURE AND CURING OF CHEDDER CHEESE
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[6] SALMONELLAE AND SALMONELLOSIS ASSOCIATED WITH MILK AND MILK PRODUCTS . A REVIEW
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[7] Menzies D. B., 1944, CANADIAN JOUR PUBL HEALTH, V35, P431
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[9] RANTA L. E., 1941, Canadian Journal of Public Health, V32, P73
[10] RELATION OF ACID DEVELOPMENT DURING CHEESEMAKING TO DEVELOPMENT OF STAPHYLOCOCCAL ENTEROTOXIN A
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