Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life
Cheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytog...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ss.Cyril and Methodius University, Skopje
2016-03-01
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| Series: | Macedonian Veterinary Review |
| Subjects: | |
| Online Access: | http://www.macvetrev.mk/2016-1/macvetrev-2016-0068.pdf |