Study on the growth and survival of Escherichia coli O157:H7 during the manufacture and storage of Iranian white cheese in brine

Iranian Journal of Veterinary Research

Volumn 10, Issue 4, 2009, Pages 346-351

  Mohammadi, Kh ^a   Karim, G ^a   Razavilar, V ^a   Hanifian, Sh ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Brine salting; Escherichia coli O157:H7; Iranian white cheese; Starter culture

Indexed keywords

ESCHERICHIA COLI;

EID: 77951184139     PISSN: 17281997     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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