TY  - GEN
AU  - Brocklehurst,T F
AU  - Lund,B M
TI  - The effect of pH on the initiation of growth of cottage cheese spoilage bacteria
SN  - 0168-1605
PY  - 1990///1026
KW  - Cheese
KW  - Culture Media
KW  - Enterobacter
KW  - growth & development
KW  - Enterobacteriaceae
KW  - Food Microbiology
KW  - Food Preservation
KW  - Hydrogen-Ion Concentration
KW  - Pseudomonas
KW  - Temperature
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/0168-1605(88)90083-9
ER  -