High pressure treatment for enhancing safety and quality of raw milk cheese
The application of high pressure (HP) processing on raw milk cheese was investigated in order to assure safety and improve quality. Fresh raw milk cheese inoculated with contaminant, spoilage and pathogenic microorganisms (Escherichia coli K-12, E. coli O157:117 and Listeria monocytogenes), as we...
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| Format: | Others |
| Language: | en |
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McGill University
2003
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79123 |