Den livsmedelshygieniska kvaliteten hos franska opastöriserade dessertostar
This study was performed to investigate the bacteriological quality of French cheeses made from raw milk. Fifty cheeses of this type were purchased from Swedish retail premises. The methods described by the Nordic Committee on Food Analysis (NMKL) were used to determine the number of Enterobacteriac...
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| Format: | L3 |
| Language: | Swedish Inglés |
| Published: |
SLU/Dept. of Food Science
2003
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