1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu
After cleaning and disinfection (C&D), surface contamination can still be present in the production ...
273 pagesHuman consumption of domesticated ruminant milk began over 10,000 years ago during the Neol...
Blown pack spoilage has been attributed almost exclusively to the growth of psychrophilic and psychr...
The characteristics of bacterial populations in raw milk at the time of processing has a significant...
Abstract Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants o...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in...
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in...
ABSTRACT A thorough review of the literature revealed numerous selective media developed for culturi...
Between 2010 and 2014 several spoilage cases in Belgium occurring in retail foodstuffs prior to the ...
Food Microbiology deals with the study about the microorganisms that cause spoilage of food. The maj...
Original author: Karen P. Penner, Ph.D. Professor Emeritus Food Science Institute.Fadi Aramouni, Kar...
This thesis deals with the handling or storage of raw cow{\crq}s milk during which the recommended t...
Undoubtedly some of the most objectionable bacteria encountered in milk are the psychrophiles. At th...
After cleaning and disinfection (C&D), surface contamination can still be present in the production ...
273 pagesHuman consumption of domesticated ruminant milk began over 10,000 years ago during the Neol...
Blown pack spoilage has been attributed almost exclusively to the growth of psychrophilic and psychr...
The characteristics of bacterial populations in raw milk at the time of processing has a significant...
Abstract Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants o...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in...
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in...
ABSTRACT A thorough review of the literature revealed numerous selective media developed for culturi...
Between 2010 and 2014 several spoilage cases in Belgium occurring in retail foodstuffs prior to the ...
Food Microbiology deals with the study about the microorganisms that cause spoilage of food. The maj...
Original author: Karen P. Penner, Ph.D. Professor Emeritus Food Science Institute.Fadi Aramouni, Kar...
This thesis deals with the handling or storage of raw cow{\crq}s milk during which the recommended t...
Undoubtedly some of the most objectionable bacteria encountered in milk are the psychrophiles. At th...
After cleaning and disinfection (C&D), surface contamination can still be present in the production ...
273 pagesHuman consumption of domesticated ruminant milk began over 10,000 years ago during the Neol...
Blown pack spoilage has been attributed almost exclusively to the growth of psychrophilic and psychr...