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Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C

✍ Scribed by Subash Shrestha; James A. Grieder; Donald J. McMahon; Brian A. Nummer


Book ID
111407149
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
147 KB
Volume
76
Category
Article
ISSN
0022-1147

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