Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres

dc.contributor.authorOyugi, Evonne Laura Adhiambo
dc.contributor.authorBuys, E.M. (Elna Maria)
dc.contributor.emailelna.buys@up.ac.zaen
dc.date.accessioned2007-07-24T06:57:26Z
dc.date.available2007-07-24T06:57:26Z
dc.date.issued2007-05
dc.description.abstractPlease open article to read abstracten
dc.description.sponsorshipThe authors would like to thank the International Foundation for Science for funding this project.en
dc.format.extent270646 bytes
dc.format.mimetypeapplication/pdf
dc.identifier.citationOyugi, E & Buys, EM 2007. ‘Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres’, International Journal of Dairy Technology, Vol. 60, Issue 2, pp. 89–95 [http://blacwell-synergy.com]en
dc.identifier.issn1471-0307
dc.identifier.other10.1111/j.1471-0307.2007.00315.x
dc.identifier.urihttp://hdl.handle.net/2263/3110
dc.language.isoenen
dc.publisherBlackwellen
dc.rightsBlackwellen
dc.subjectCheeseen
dc.subjectMAPen
dc.subjectMouldsen
dc.subject.lcshCheddar cheese -- Microbiology
dc.subject.lcshCheddar cheese -- Packaging
dc.titleMicrobiological quality of shredded Cheddar cheese packaged in modified atmospheresen
dc.typePostprint Articleen

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Oyugi_Microbiological(2007).pdf
Size:
264.3 KB
Format:
Adobe Portable Document Format

License bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
2.39 KB
Format:
Item-specific license agreed upon to submission
Description: