Publication | Open Access

Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: Impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life

Shelf LifeFood SpoilageLactic Acid BacteriaBiotechnologyRaw MilkPseudomonas SpFood MicrobiologyPseudomonas WeihenstephanensisMicrobiologyPublic HealthFood SafetyHealth Sciences