Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C.
Journal of Dairy Science
Shrestha, S., J. A. Grieder, D. J. McMahon and B. A. Nummer. 2011. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J. Dairy Sci. 94 :4329–4335, doi: 10.3168/jds.2011-4219
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