Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
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Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia RegionVerocytotoxin-producing Escherichia coli O26 in raw water buffalo (Bubalus bubalis) milk products in Italy.Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk CheeseEffectiveness of the Thermal Treatments Used for Curd Stretching in the Inactivation of Shiga Toxin-Producing O157 and O26 Escherichia coli.Active coating to prolong the shelf life of Fior di latte cheese.Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk.Behaviour ofSalmonella Typhimuriumduring production and storage of artisan water buffaloMozzarellacheese
P2860
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P2860
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
description
2003 nî lūn-bûn
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2003年の論文
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2003年学术文章
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2003年学术文章
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2003年学术文章
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name
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@en
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@nl
type
label
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@en
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@nl
prefLabel
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@en
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
@nl
P2093
P1476
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese
@en
P2093
P356
10.1046/J.1472-765X.2003.01252.X
P577
2003-01-01T00:00:00Z