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Journal of Food Protection

Volumn 65, Issue 4, 2002, Pages 609-615

Behavior of Escherichia coli O157:h7 during the manufacture and ripening of Feta and Telemes cheeses

(3) Govaris, A a Papageorgiou, D K b Papatheodorou, K c

a UNIVERSITY OF THESSALY (Greece)

b ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)

c Agricultural Union of Larisa (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CHEESE; ESCHERICHIA COLI O157; FEMALE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MICROBIOLOGY; PH; SHEEP; TIME;

ANIMALS; CATTLE; CHEESE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FEMALE; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SHEEP; TIME FACTORS;

EID: 0036010237 PISSN: 0362028X EISSN: None Source Type: Journal
DOI: 10.4315/0362-028X-65.4.609 Document Type: Article

Times cited : (23)

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