Behavior of Listeria Monocytogenes During the Manufacture, Ripening and Storage of Camembert Cheese After Contamination of Pasteurized Milk and Brine With This Organism

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan - Japan
doi 10.3358/shokueishi.32.498
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Japanese Society for Food Hygiene and Safety

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