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Effect of cooling rate on pathogen survival in post-process contaminated yogurt
- Glass, K.A., McDonnell, L.M., Rassel, R.C., Zierke, K.L.
- Food protection trends 2007 v.27 no.1 pp. 16-21
- strawberries, bacterial contamination, Salmonella, skim milk, food contamination, pathogen survival, storage temperature, flavorings, precooling, frozen yogurt, storage time, food pathogens, pH, plate count, Listeria monocytogenes, Escherichia coli O157