Quality and safety characteristics of milk sold in the state of Kuwait

Journal of Food Processing and Preservation

Volumn 31, Issue 6, 2007, Pages 702-713

  Al Zenki, S F ^a   Al Mazeedi, H M ^a   Al Hooti, S N ^a   Al Atti, T ^a   Al Mutawah, Q ^a   Alomirah, H F ^a   Sidhu, Jiwan S ^b  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

^b KUWAIT UNIVERSITY   (Kuwait)

Author keywords

[No Author keywords available]

Indexed keywords

STAPHYLOCOCCUS AUREUS;

EID: 36749094625     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00155.x     Document Type: Article

References (11)

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8. MUIR, D.D. 1996. The shelf life of dairy products: 1. Factors influencing raw milk and fresh products. J. Soc. Dairy Technol. 49, 24 31.
9. RAVANIS, S. LEWIS, M.J. 1995. Observations on the effect of raw milk quality on the keeping quality of pasteurized milk. Lett. Appl. Microbiol. 20, 164 167.
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11. UNITED STATES FOOD AND DRUG ADMINISTRATION (U.S. FDA). 2000. Action Levels for Poisonous Deleterious Substances in Human and Animal Feed. Government Printing Office, Washington, D.C.