Relation of Cheese-Making Operations to Survival and Growth of Staphylococcus aureus in Different Varieties of Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
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4. Antimicrobial Agent of Aged Surface Ripened Cheese I. Isolation and Assay;Grecz;J. Food Sci.,1961
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