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pro vyhledávání: '"Anthony J. P. Micheletti"'
Autor:
Stephanie R.B. Brown, Anthony J. P. Micheletti, Nathalia C. Millán-Borrero, Jeffrey C. Carbonella, Dennis J. D'Amico
Publikováno v:
Journal of food protection. 81(1)
Cheese brines are often used for prolonged periods, with adjustments made only to pH and salt content. Pathogens, including Salmonella enterica Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes, have been shown to survive long periods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c93f63499d42409b7a121b4f99fa959
https://pubmed.ncbi.nlm.nih.gov/29271687
https://pubmed.ncbi.nlm.nih.gov/29271687
