Effect of salt concentration on acid‐ and salt‐adaptedEscherichia coliO157:H7 andListeria monocytogenesin recombined nonfat cast cheese
Author:
Affiliation:
1. Faculty of Engineering Department of Food Engineering Sakarya University Sakarya Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14208
Reference43 articles.
1. Survival of Selected Pathogenic Bacteria in White Pickled Cheese Made With Lactic Acid Bacteria or Antimicrobials
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3. Effect of chymosin reduction and salt substitution on the properties of white salted cheese
4. Listeria spp. in the raw milk and dairy products in Antakya, Turkey
5. Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle
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