Effect of Freezing and Storage at −20 C on Survival of Mastitis Pathogens-Reference-Cited by-同舟云学术

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Effect of Freezing and Storage at −20 C on Survival of Mastitis Pathogens

Published:1972-04 Issue:4 Volume:55 Page:417-418
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Luedecke L.O.,Forster T.L.,Williams Karla,Hillers J.K.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference1 articles.

1. Standard Methods for the Examination of Dairy Products;Walter,1967

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community;Foods;2024-06-08

2. Development of a loop-mediated isothermal amplification assay for the detection of Streptococcus agalactiae in bovine milk;Journal of Dairy Science;2016-03

3. Survival of foodborne pathogens during frozen storage of cheese made from artificially inoculated milk;Dairy Science & Technology;2015-05-22

4. Comparing effects of freezing at -196 °C and -20 °C on the viability of mastitis pathogens;Onderstepoort J Vet Res;2012-02-02

5. Effects of storage methods on the recovery of Mycoplasma species from milk samples;Veterinary Microbiology;2010-07

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