Microbial levels in Michigan apple cider and their association with manufacturing practices

Journal of Food Protection

Volumn 70, Issue 5, 2007, Pages 1187-1193

  Bobe, Gerd ^a,b,c   Thede, Donna J ^a,d   Ten Eyck, Toby A ^b   Bourquin, Leslie D ^a,b  

^a Michigan State University   (United States)

^b MICHIGAN STATE UNIVERSITY   (United States)

^c NATIONAL CANCER INSTITUTE   (United States)

^d KELLOGG COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MALUS X DOMESTICA; SALMONELLA;

EID: 34249069796     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.5.1187     Document Type: Article

References (21)

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