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.
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ISSN Print: 0362-028X
ISSN Online: 1944-9097
Digital Object Identifier (DOI): https://doi.org/10.4315/JFP-19-600
ID pubblicazione (Codice web): 44447 Inviare via e-mail
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