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Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Listeria HOLDBACTM soft ripened cheese string cheese
2010/2/27
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with...