Adhikari, Achyut <br/><br/>
Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese.  [electronic resource] 

 -  International journal of food microbiology  Dec 2018 
 - 148-154 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-3460 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2018.07.027  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Cheese--microbiology<br/>Clostridium--growth & development<br/>Colony Count, Microbial<br/>Escherichia coli O157--growth & development<br/>Female<br/>Food Microbiology<br/>Food Storage<br/>Foodborne Diseases--microbiology<br/>Listeria--growth & development<br/>Listeria monocytogenes--growth & development<br/>Milk--microbiology<br/>Salmonella--growth & development<br/>Spores, Bacterial--growth & development<br/>Staphylococcus aureus--growth & development<br/>Temperature<br/>Vacuum