Bacteriophage control of Salmonella Typhimurium in milk
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-018-0446-6/fulltext.html
Reference24 articles.
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2. BermÚDez-Aguirre D, Mawson R, Versteeg K, Barbosa-CÁNovas GV. Composition properties, physicochemical characteristics and shelf life of whole milk after thermal and thermo-sonification treatments. J. Food Qual. 32: 283–302 (2009)
3. Bohannan BJM, Lenski RE. Linking genetic change to community evolution: insights from studies of bacteria and bacteriophage. Ecol. Lett. 3: 362–377 (2000)
4. Eng S-K, Pusparajah P, Ab Mutalib N-S, Ser H-L, Chan K-G, Lee L-H. Salmonella: a review on pathogenesis, epidemiology and antibiotic resistance. Front. Life Sci. 8: 284–293 (2015)
5. Erskine JM. Adsorption of lactic Streptococcal bacteriophage by milk proteins. J. Dairy Sci. 53: 861–864 (1970)
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