Survital of Salmonella typhimurium in feta cheese during manupacturing and repining period
1988
Erkmen, O
The purpose of this study was to investigate the growth and survival rate of S. typhimurium in fate cheese during manufacturing and ripening periods with respect to different level of contamination of S. typhimurium, with and without starter culture and at different salt concentrations
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)