Behaviour of Listeria monocytogenes during the manufacture and ripening of Manchego and Chihuahua Mexican cheeses.

International journal of food microbiology

Volumn 62, Issue 1-2, 2000, Pages 149-153

  Solano Lopez C ^a   Hernandez Sanchez H ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MICROBIOLOGY; MILK; PH; TEMPERATURE; TIME;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MILK; TEMPERATURE; TIME FACTORS;

EID: 0034610523     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00403-7     Document Type: Article

References (0)