Behavior of Listeria monocytogenes during manufacture and ripening of brick cheese.
暂无分享,去创建一个
[1] E. H. Marth,et al. Methods for improved recovery of Listeria monocytogenes from cheese , 1988, Applied and environmental microbiology.
[2] E. H. Marth,et al. Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures. , 1988, Journal of food protection.
[3] E. H. Marth,et al. Growth of Listeria monocytogenes at different pH values in uncultured whey or whey cultured with Penicillium camemberti. , 1988, Canadian journal of microbiology.
[4] E. H. Marth,et al. Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during Incubation at 4, 8, 13, 21 and 35°C. , 1987, Journal of food protection.
[5] E. H. Marth,et al. Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert Cheese. , 1987, Journal of food protection.
[6] D. Hemme,et al. Induction of Methanethiol Production by Brevibacterium linens CNRZ 918 , 1986 .
[7] W. H. Lee,et al. Improved Listeria monocytogenes selective agar , 1986, Applied and environmental microbiology.
[8] D. Hemme,et al. Influence of Oxygen and pH on Methanethiol Production from l-Methionine by Brevibacterium linens CNRZ 918 , 1986, Applied and environmental microbiology.
[9] E. H. Marth,et al. Survival of Listeria monocytogenes During Manufacture and Storage of Cottage Cheese. , 1985, Journal of food protection.
[10] D. Fleming,et al. Pasteurized milk as a vehicle of infection in an outbreak of listeriosis. , 1985, The New England journal of medicine.
[11] T. Parliment,et al. Volatile components of Limburger cheese , 1982 .
[12] A. Marcos,et al. Nomograph for Predicting Water Activity of Soft Cheese , 1982 .
[13] Frank Kosikowski,et al. Cheese and Fermented Milk Foods , 1982 .
[14] M. Shahamat,et al. Survival of Listeria monocytogenes in high salt concentrations. , 1980, Zentralblatt fur Bakteriologie. 1. Abt. Originale. A: Medizinische Mikrobiologie, Infektionskrankheiten und Parasitologie.
[15] J. Adda,et al. Production of S-Methylthioacetate by Brevibacterium linens , 1979, Applied and environmental microbiology.
[16] B. A. Phillips,et al. Methanethiol production by coryneform bacteria: strains from dairy and human skin sources and Brevibacterium linens. , 1977, Journal of general microbiology.
[17] N. Grecz,et al. Antimicrobial Agent of Aged Surface Ripened Cheese. , 1962 .
[18] B. S. Henry. Dissociation in the Genus Brucella. , 1933 .
[19] E. H. Marth,et al. Behavior of Listeria monocytogenes During the Manufacture and Ripening of Cheddar Cheese. , 1987, Journal of food protection.
[20] Listeriosis outbreak associated with Mexican-style cheese--California. , 1985, MMWR. Morbidity and mortality weekly report.
[21] N. Olsen. Ripened semisoft cheeses. , 1969 .
[22] N. Grecz,et al. Antimicrobial Agent of Aged Surface Ripened Cheese. I. Isolation and Assayb , 1961 .
[23] M. McBride,et al. A selective method for the isolation of Listeria monocytogenes from mixed bacterial populations. , 1960 .
[24] a selective , 2022 .