Laboratory-Scale Preparation of Soft Cheese Artificially Contaminated with Low Levels of Escherichia coli O157, Listeria monocytogenes, and Salmonella enterica Serovars Typhimurium, Enteritidis, and Dublin

Author: Leuschner Renata G. K.   Boughtflower Martin P.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.65, Iss.3, 2002-03, pp. : 508-514

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