Heat survivor curves of food-borne bacteria suspended in commercially sterilized whole milk. I. Salmonellae.
D000818:Animals; D001431:Bacteriological Techniques; D006358:Hot Temperature; D008826:Microbial Sensitivity Tests; D008892:Milk / Q000382:microbiology*; D012475:Salmonella / Q000254:growth & development*; D012703:Serotyping; D013242:Sterilization