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Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk
Authors:
Modi, R Hirvi, Y Hill, A Griffiths, MW
Citation:
R. Modi et al., Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk, J FOOD PROT, 64(7), 2001, pp. 927-933
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