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Behavior of Escherichia coli O157:H7 during the manufacture and aging of Gouda and stirred-curd Cheddar cheeses manufactured from raw milk
Author(s):
D D’Amico
,
M Druart
,
C Donnelly
Publication date:
2010
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Irish Journal of Agricultural and Food Research
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ScienceOpen disciplines:
Food science & Technology
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Chemistry
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