Share

Content and total viable count of Bacillus cereus in pasteurized cream.

Obsah Bacillus cereus a celkový pocet mikroorgnizmov v pasterizovanej smotane.

Author(s) : VALIK L., LAUKOVÁ D., GÖRNER F.

Type of article: Article

Summary

The results of investigation of Bacillus cereus content and the dynamics of total viable counts in pasteurized cream (fat content 33%) during storage at 5, 7, 9, 11 and 13 °C are presented in this work.

Details

  • Original title: Obsah Bacillus cereus a celkový pocet mikroorgnizmov v pasterizovanej smotane.
  • Record ID : 2002-2033
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 40 - n. 3
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing