Time and Temperature of Stretching as Critical Control Points for Listeria monocytogenes during Production of Mozzarella Cheese

Author: Kim Junghee   Schmidt Karen A.   Phebus Randall K.   Jeon Ike J.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.61, Iss.1, 1998-01, pp. : 116-118

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