Title
Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C
Document Type
Article
Journal/Book Title/Conference
Journal of Food Science
Issue
76
Publication Date
2011
First Page
616
Last Page
621
Recommended Citation
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