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
• DOI: 10.1111/j.1750-3841.2011.02430.x