Effect of Storage Temperatures and Ingredients on Growth of Bacillus cereus in Coffee Creamers

Journal of Dairy Science

Volumn 80, Issue 8, 1997, Pages 1546-1553

  Feijoo, S C ^a   Cotton, L N ^a   Watson, C E ^a   Martin, J H ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Bacillus cereus; Coffee creamers; Storage temperature

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

ARTICLE; BACILLUS CEREUS; BACTERIAL INFECTION; BACTERIAL SPORE; COFFEE; DAIRY PRODUCT; ELEMENTAL DIET; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; PHYSIOLOGY; TEMPERATURE;

BACILLACEAE INFECTIONS; BACILLUS CEREUS; COFFEE; DAIRY PRODUCTS; FOOD, FORMULATED; HUMANS; SPORES, BACTERIAL; TEMPERATURE;

EID: 0031204655     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76084-3     Document Type: Article

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