Predicting the behavior of Escherichia coli introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product

Journal of Food Protection

Volumn 64, Issue 4, 2001, Pages 462-469

  Jagannath, A ^a   Ramesh, M N ^a   Varadaraj, M C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; BACTERIAL GROWTH; CELL SURVIVAL; COLONY FORMING UNIT; DAIRY PRODUCT; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; GENETIC STRAIN; INOCULUM; MICROBIAL CONTAMINATION; MULTIVARIATE ANALYSIS; SHRIKHAND; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKI; LACTOBACILLUS DELBRUECKII; LACTOCOCCUS LACTIS;

EID: 0035048672     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.4.462     Document Type: Article

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