Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure

Journal of Dairy Science

Volumn 89, Issue 12, 2006, Pages 4536-4544

  Lopez Pedemonte T ^a   Brinez W J ^a   Roig Sagues A X ^a   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Cheese; High hydrostatic pressure; Staphylococcus aureus; Ultrahigh pressure homogenization

Indexed keywords

STAPHYLOCOCCUS AUREUS;

EID: 33846301081     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72502-4     Document Type: Article

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