1887

n The Dairy Mail - Soft cheese 101 iong

Volume 20, Issue 8
  • ISSN : 1561-4301

Abstract

Manufacturers of the different types of soft cheese must ensure that they know the hazards that may occur in production areas. Furthermore, they should implement the appropriate prerequisite programmes to eliminate or minimise the risk of postpasteurisation contamination.

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/content/ac_dm/20/8/EJC140708
2013-08-01
2019-10-21

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