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^CgFTime and Temperature of Stretching as Critical Control Point for Listeria monocytogenes during Production of Mozzarella Cheese
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ҁFKIM,J., SCHMIDT,K.A., PHEBUS,R.K., JEON,I.J.
sNAŁFJournal of Food Protection, (1998), 61, (1), 116-118

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ቷEۂS7 log CFU/gy3 log CFU/gL. monocytogenesڎ킵ANG_ƃlbgŋÌłBJ[h55A66y77̉xꂼŁA1ԁA3ԋy5ԃXgb`BAJ[hAzGCꂼɂL. monocytogenes̎cԂ𕪐͂B܂AexŃXgb`J[h̉ZБOłL. monocytogenesɂĂ͂B
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<ITEM7> \nPubMed\n
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Journal of Food Protection,  61,  116
 
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=Journal+of+Food+Protection,+61,+116

