How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

Published 2016 View Full Article

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Title
How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 99, Issue 7, Pages 5192-5201
Publisher
American Dairy Science Association
Online
2016-04-14
DOI
10.3168/jds.2015-10523

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