Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses

  1. Possas, A.
  2. Hernández, M.
  3. Esteban-Carbonero, Ó.
  4. Valero, A.
  5. Rodríguez-Lázaro, D.
Zeitschrift:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Datum der Publikation: 2022

Ausgabe: 104

Art: Artikel

DOI: 10.1016/J.FM.2022.103979 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus