Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese

International Journal of Food Microbiology

Volumn 156, Issue 2, 2012, Pages 141-146

  Hanifian, Shahram ^a   Khani, Sajjad ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Ail; Inoculation level; Lighvan cheese; Ripening; VirF; Yersinia enterocolitica (YE)

Indexed keywords

ARTICLE; BACTERIAL STRAIN; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; FOOD STORAGE; LIGHVAN CHEESE; NONHUMAN; POLYMERASE CHAIN REACTION; YERSINIA ENTEROCOLITICA;

ANIMALS; CHEESE; FOOD HANDLING; FOOD STORAGE; MILK; POLYMERASE CHAIN REACTION; SHEEP; TIME FACTORS; YERSINIA ENTEROCOLITICA;

YERSINIA ENTEROCOLITICA;

EID: 84860357012     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.03.015     Document Type: Article

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