[Fate of indigenous Staphylococcus aureus and artificially inoculated Salmonella in the processing and storage of non-pasteurized fresh cheese. II. Influence of pH, associated flora and the original inocula of the pathogens].
D002611:Cheese; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D012475:Salmonella / Q000254:growth & development*; D013211:Staphylococcus aureus / Q000254:growth & development*
Destino de Staphylococcus aureus nativo y de Salmonella artificialmente inoculada en la leche durante la elaboración y almacenamiento de quesos frescos no pasteurizados. II. Influencia del pH, de la flora asociada y del nivel original de contaminación del patógeno.