ԍF140
^CgFPresence of Listeria in Mexican cheeses.
M^CgFLVR`[Yɂ郊XeAۂ̑
ҁFSaltijeral J,  A.Alvarez V,  B.Garcia B
sNAŁFJournal of Food Safety  (1999), 19, 241-247

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pH                       5.16            5.21                  5.24
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NaCl(%)                  2.13            2.18                  2.15
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(%)                 56.85           35.14                 41.46
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wIFChihuahua`[YMnachego`[Y̓XeAAłAPanela`[Y65%烊XeA( L.murrayi 20%AL.inoccua 15%AL.grayi 15%A L.monocytogenes@15%)B@܂AIV肵Panela`[ÝAX̂艘ЂǂBPanela`[ỸXeAžʂ́AEۓgpĂ邱ƋyѐH舵ɋN̂ł낤B̂Ƃ́APanela`[YtHXt@^[[eXgzłƂxBzTv番ꂽ^1/2aA1/2b4błBXeẢ́A̐A󂯓A`[Yу`[Y舵̊ԂɋN蓾B䂦A̖h~́A_ꃌxł̓̌NǗvO̎syѐHł̃[`Ƃ̌ɂĒBꂤB
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<ITEM8> \nPubMed\n
@
Journal of Food Safety, 19, 241
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=Journal+of+Food+Safety,+19,+241

