Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

Author: Modi Rajesh   Hirvi Y.   Hill A.   Griffiths M. W.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.64, Iss.7, 2001-07, pp. : 927-933

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