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Fate of Salmonella spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures

The aim of this study was to determine the survival kinetics of Salmonella spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and E. coli, S. thermophilus, Lactococcus sp., total microbial count and Enterobacteriaceae) and physicochemical (pH and a...

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Detalles Bibliográficos
Autores principales: Lobacz, Adriana, Zulewska, Justyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146607/
https://www.ncbi.nlm.nih.gov/pubmed/33925697
http://dx.doi.org/10.3390/microorganisms9050938

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