Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk

International Journal of Food Microbiology

Volumn 129, Issue 3, 2009, Pages 306-311

  Le Marc, Y ^a   Valik L ^b   Medvedova A ^b  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Lactic acid bacteria; Microbial interactions; Milk; Predictive microbiology; Staphylococcus aureus

Indexed keywords

ANIMALS; CATTLE; CHEESE; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; MILK; STAPHYLOCOCCUS AUREUS; TIME;

STAPHYLOCOCCUS AUREUS;

EID: 59349093600     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.12.015     Document Type: Article

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