Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of cheddar cheese

Journal of Food Protection

Volumn 59, Issue 5, 1996, Pages 460-464

  Reitsma, Christine J ^a   Henning, David R ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese curing; Cheese safety; Escherichia coli O157:H7

Indexed keywords

EID: 0029785017     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.5.460     Document Type: Article

References (26)

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