FATE OF ENTEROPATHOGENIC STRAINS OF ESCHERICHIA-COLI DURING MANUFACTURE AND RIPENING OF CAMEMBERT CHEESE

被引：29

作者：

PARK, HS

MARTH, EH

OLSON, NF

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,FOOD RES INST,MADISON,WI 53706

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1973年 / 36卷 / 11期

关键词：

D O I：

10.4315/0022-2747-36.11.543

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：543 / 546

页数：4

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[3]

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[4]

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[5] FATE OF COLIFORMS IN YOGURT, BUTTERMILK, SOUR CREAM, AND COTTAGE CHEESE DURING REFRIGERATED STORAGE [J].

GOEL, MC ;

KULSHRESTHA, DC ;

MARTH, EH ;

FRANCIS, DW ;

BRADSHAW, JG ;

READ, RB .

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[6] BEHAVIOR OF SALMONELLA TYPHIMURIUM DURING MANUFACTURE AND CURING OF CHEDDER CHEESE [J].

GOEPFERT, JM ;

OLSON, NF ;

MARTH, EH .

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[7]

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[8]

HARMON L. G., 1956, JOUR MILK AND FOOD TECHNOL, V19, P252

[9]

JEZESKI JJ, 1961, J DAIRY SCI, V44, P1160

[10]

MANZULLO A, 1965, Rev Asoc Med Argent, V79, P36

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