Behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese
International Journal of Food Microbiology(2005)
摘要
In order to evaluate the behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese, inoculated products stored at 5, 15 and 25 °C were analysed together with chemical and microbiological characteristics of the cheese.
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关键词
Crottin goat's cheese,Yersinia enterocolitica,Salmonella typhimurium,Predictive model,Microorganism count
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