Survival of Enterohemorrhagic Escherichia coli O157:H7 During the Manufacture and Curing of Cheddar Cheese

Author： Reitsma Christine J. Henning David R.

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.59, Iss.5, 1996-05, pp. : 460-464

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