Brocklehurst, T F <br/><br/>
The effect of pH on the initiation of growth of cottage cheese spoilage bacteria.  [electronic resource] 

 -  International journal of food microbiology  Feb 1988 
 - 43-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/0168-1605(88)90083-9  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese<br/>Culture Media<br/>Enterobacter--growth & development<br/>Enterobacteriaceae--growth & development<br/>Food Microbiology<br/>Food Preservation<br/>Hydrogen-Ion Concentration<br/>Pseudomonas--growth & development<br/>Temperature