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The U.S. Food and Drug Administration Standard of Identity for Cheddar cheeses requires pasteurization of the milk, or as an alternative treatment, a minimum 60-day aging at > or =2 degrees C for(More)
This study sought to determine the minimum leak size for entry of Enterobacter aerogenes under laboratory conditions, and normal flora under commercial conditions, into tryptic soy broth with yeast(More)
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