4.4 Article

Behavior of Escherichia coli O157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese

Irma Caro et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Growth and Survival of Escherichia coli O157:H7 During Manufacture and Storage of Indian Cheese (Paneer)

Sidhi Wahi et al.

FOODBORNE PATHOGENS AND DISEASE (2006)

Article Food Science & Technology

Dose response modelling of Escherichia coli O157 incorporating data from foodborne and environmental outbreaks

NJC Strachan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)

Article Food Science & Technology

Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin

JK Branen et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Fate of Escherichia coli O157 : H7 during the manufacture of Mozzarella cheese

G Spano et al.

LETTERS IN APPLIED MICROBIOLOGY (2003)

Article Public, Environmental & Occupational Health

E-coli O157 phage type 21/28 outbreak in North Cumbria associated with pasteurized milk

S Goh et al.

EPIDEMIOLOGY AND INFECTION (2002)

Article Biotechnology & Applied Microbiology

Behavior of Escherichia coli O157:H7 during the manufacture and ripening of feta and telemes cheeses

A Govaris et al.

JOURNAL OF FOOD PROTECTION (2002)

Article Biotechnology & Applied Microbiology

Growth and survival of E-coli O157:H7 during the manufacture and ripening of a smear-ripened cheese produced from raw milk

MM Maher et al.

JOURNAL OF APPLIED MICROBIOLOGY (2001)