Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture

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https://hal-agroparistech.archives-ouvertes.fr/hal-01565154
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Submitted on : Wednesday, July 19, 2017 - 3:14:21 PM
Last modification on : Thursday, February 28, 2019 - 5:44:42 PM

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Manon Duquenne, Sylviane Derzelle, Isabelle Fleurot, Marina Aigle, Claire Darrigo, et al.. Milk maturation temperature and time are key technological parameters to limit staphylococcal enterotoxin production during uncooked semi-hard cheese manufacture. Food Control, 2016, 59, pp.118--127. ⟨10.1016/j.foodcont.2015.05.003⟩. ⟨hal-01565154⟩

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