ShareSummary
Effect of milk treatment at 63 or 73 deg C on survival of Staphylococcus aureus, Escherichia coli and Bacillus subtilis. Effects of milk fat content (3.6 to 6.5%). Development of microflora during 6-week storage of khoa at 7 deg C in the presence of potassium sorbate and ascorbic acid.
Details
- Original title: Survival and growth of selected microorganisms in khoa during preparation and storage.
- Record ID : 1994-2412
- Languages: English
- Source: J. Food Saf. - vol. 13 - n. 3
- Publication date: 1993
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Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Lipid; Dairy product; Cold storage; Additive
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