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[Examination of Staphylococcus aureus survival and growth during cheese-making process]

Kenji Aoyama1, Chitose Takahashi, Yoshihiko Yamauchi

  • 1Institute of Food Hygiene, Snow Brand Milk Products Co Ltd, Kawagoe, Saitama, Japan.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|May 27, 2008
PubMed

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