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Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values
Author(s):
Esperanza Gómez-Lucía
,
Joaquín Goyache
,
Jose Blanco
,
Jose F. Fernández Garayzabal
,
Jose A. Orden
,
Guillermo Suarez
,
ESPERANZA GÓMEZ-LUCIA
,
JOAQUÍN GOYACHE
,
JOSE BLANCO
,
JOSE GARAYZABAL
,
JOSE ORDEN
,
GUILLERMO SUÁREZ
Publication date:
1987
Journal:
Journal of Food Protection
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SDG: 12: Responsible Consumption and Production
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DOI::
10.4315/0362-028X-50.10.872
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