The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese. [electronic resource]
Producer: 20150407Description: 6172-85 p. digitalISSN:- 1525-3198
- Cheese -- analysis
- Diet, Sodium-Restricted -- standards
- Flavoring Agents -- analysis
- Food Handling -- methods
- Food Microbiology
- Food Safety
- Hydrogen-Ion Concentration
- Lactococcus lactis -- drug effects
- Listeria monocytogenes -- drug effects
- Potassium Chloride -- analysis
- Sodium Chloride, Dietary -- analysis
- Temperature
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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