"Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C." by S. Shrestha

Article

Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C.

Journal of Dairy Science

S. Shrestha
J. A. Grieder
Donald J. McMahon, Utah State University
B. A. Nummer

Link

Document Type

Article

Publication Date

1-1-2011

Disciplines

Life Sciences and
Nutrition

Citation Information

Shrestha, S., J. A. Grieder, D. J. McMahon and B. A. Nummer. 2011. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J. Dairy Sci. 94 :4329–4335, doi: 10.3168/jds.2011-4219