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Influence of different storage conditions on the occurrence of Enterococci in smear ripened cheesesVliv různých podmínek skladování na počty enterokoků v sýrech zrajících pod mazem
(Zdruzenie HACCP Consulting, 2020)
The number of enterococci was monitored in smear-ripened cheeses stored under different temperature regimes. Sampling and subsequent analyses were performed on the day of manufacture (A/0 = B/0 = C/0), at the end of BBD ...