Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature-Reference-Cited by-同舟云学术

Study of the bacterial profile of raw milk butter, made during a challenge test with Listeria monocytogenes, depending on cream maturation temperature

Published:2021-09 Issue: Volume:98 Page:103778
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

El-Hajjaji Soundous^ORCID,Gérard Amaury,De Laubier Juliette,Lainé Aurélie,Patz Viviane,Sindic Marianne

Funder

Service Public de Wallonie

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference74 articles.

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5. Survival of Listeria monocytogenes Scott A on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin;Ariyapitipun;J. Food Protect.,2000

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2. Challenge Test for Assessing the Growth Potential of Listeria Monocytogenes in Greek Soft Cheese (Anthotyros);Applied Sciences;2022-12-02

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