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 cheese-making model.

Journal of Food Protection, 83, (10), 2020, 1822-1828.

Link: JFP

ISSN Print: 0362-028X
ISSN Online: 1944-9097
Digital Object Identifier (DOI): https://doi.org/10.4315/JFP-19-600
Publikations-ID (Webcode): 44447 Per E-Mail versenden

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