Bacillus cereus in a whey process

International Journal of Food Microbiology

Volumn 44, Issue 1-2, 1998, Pages 31-41

  Pirttijarvi T S M ^a   Ahonen, L M ^a   Maunuksela, L M ^a   Salkinoja Salonen, M S ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Bacillus cereus; Cheese dairy; Minimum growth temperature; Nitrate reductase; Phage typing; Whey; Whole cell fatty acids

Indexed keywords

BACTERIAL DNA; CASEIN; FATTY ACID; NITRATE REDUCTASE;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIUM DETECTION; CHEESE; CONTROLLED STUDY; FOOD PROCESSING; MILK; NONHUMAN; STRAIN DIFFERENCE; TEMPERATURE; WHEY;

BACILLUS CEREUS; BACTERIOPHAGE TYPING; CHEESE; FATTY ACIDS; TEMPERATURE;

BACILLUS CEREUS;

EID: 0345084464     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00117-2     Document Type: Article

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