The effect of cheese brine concentrations on survival of Listeria monocytogenes

Journal of Food, Agriculture and Environment

Volumn 7, Issue 3-4, 2009, Pages 11-13

  Durmaz, Hisamettin ^a   Aygun, Osman ^b   Ardic, Mustafa ^a  

^a HARRAN UNIVERSITY   (Turkey)

^b FIRAT UNIVERSITY   (Turkey)

Author keywords

Brine; Listeria monocytogenes; Salt concentration

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL SURVIVAL; CHEESE; CHEESEMAKING; CONTROLLED STUDY; FOOD STORAGE; LISTERIA MONOCYTOGENES; NONHUMAN; SEROTYPE;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 73949132051     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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