Effects of Ingredients Used in Condensed and Frozen Dairy Products on Thermal Resistance of Potentially Pathogenic Staphylococci1 - Concepedia

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Publication | Open Access

Effects of Ingredients Used in Condensed and Frozen Dairy Products on Thermal Resistance of Potentially Pathogenic Staphylococci1

DOI Full Paper Access

13

Citations

0

References

1963

Year

R.S. Kadan, W. H. Martin, R. Mickelsen

Applied Microbiology

Food SpoilageMedicineThermal ResistanceFrozen Dairy ProductsFood MicrobiologyThermal ProcessingFood ProcessingMicrobiologyInfection ControlPublic HealthPotentially Pathogenic Staphylococci1Antimicrobial ResistanceFood Safety

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