Open AccessEffect of Fat Content and Storage Temperature on the Growth and Survival Kinetics of Pathogenic Microorganisms in Milk and Ready to Eat (RTE) Quail Eggs
Author(s) -
Young-Mi Ko,
Soo-Hyeon Hong,
Guen-Cheol Park,
Yu-Jin Na,
Jin-san Moon,
Ki Sun Yoon
Publication year - 2014
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2014.30.5.603
Subject(s) - listeria monocytogenes , quail , food science , skimmed milk , clostridium perfringens , population , biology , staphylococcus aureus , bacterial growth , chemistry , bacteria , medicine , genetics , endocrinology , environmental health
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