ShareGrowth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20 deg C.
Author(s) : LITTLE C. L., KNOCHEL S.
Type of article: Article
Details
- Original title: Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20 deg C.
- Record ID : 1995-2377
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 24 - n. 1-2
- Publication date: 1994
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Indexing
- Themes: Milk and dairy products
- Keywords: Salmonella; Microbiology; Temperature; Yersinia; Soft cheese; Cheese
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Potential growth and control of Salmonella in s...
- Author(s) : KASRAZADEH M., GENIGEORGIS C.
- Date : 1994
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 22 - n. 2-3
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Growth of Listeria monocytogenes in camembert a...
- Author(s) : BACK J. P., LANGFORD S. A., KROLL R. G.
- Date : 1993
- Languages : English
- Source: Asian J. Dairy Res. - vol. 60 - n. 3
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PROLONGING THE STORAGE LIFE OF SOFT MOULD CHEES...
- Author(s) : HERRMANN H., RUDOLF B., BURKHARDT K.
- Date : 1980
- Languages : German
- Source: Milchforsch.-Milchprax. - vol. 22 - n. 5
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Survival of Listeria monocytogenes after irradi...
- Author(s) : BOUGLE D. L., STAHL V.
- Date : 1994/09
- Languages : English
- Source: Journal of Food Protection - vol. 57 - n. 9
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Protective cultures help fight pathogens in sof...
- Date : 1997
- Languages : English
- Source: ASCA Newsl. - n. 4
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