Schwendimann L., Berger T., Graber H. U., Meier S., Hummerjohann J., Jakob E.

Growth of Staphylococcus aureus, staphylococcal enterotoxin formation, and the effect of scalding temperature during the production of Alpine cheese in a laboratory cheesemaking model.

Journal of Food Protection, online, (early), 2020, 1-29.

Download englisch (1814 kB) (Pre-Publication)

Link: https://doi.org/10.4315/JFP-19-600

ISSN Print: 0362-028X
ISSN Online: 1944-9097
Digital Object Identifier (DOI): https://doi.org/10.4315/JFP-19-600
Publikations-ID (Webcode): 44280 Per E-Mail versenden

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