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- W2557804805 startingPage "485" @default.
- W2557804805 abstract "Three batches of butter made in Small experimental lots from commercial cream were contaminated with Salmonella, typhimurium var. copenhagen by inoculating the cream and wash water. Contaminated butter was held 10 weeks at 77, 40, 32, 0, and −10 F. Salmonella increased at 77 F and decreased at ≤ 40 F. Most significant decline in viable Salmonella was at 0 or −10 F, in unsalted butter followed in order by lightly salted butter and moderately salted butter." @default.
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- W2557804805 date "1969-12-01" @default.
- W2557804805 modified "2023-09-27" @default.
- W2557804805 title "EFFECTS OF TIME AND TEMPERATURE ON SALMONELLAE IN INOCULATED BUTTER1,2" @default.
- W2557804805 doi "https://doi.org/10.4315/0022-2747-32.12.485" @default.
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