Survival of Shiga Toxin-Producing Escherichia Coli during Production and Ripening of Raw Milk Cheese

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Author
Date
2014Type
- Doctoral Thesis
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Permanent link
https://doi.org/10.3929/ethz-a-010268556Publication status
publishedExternal links
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Contributors
Examiner: Loessner, Martin J.
Publisher
ETH-ZürichSubject
KÄSEHERSTELLUNG + KÄSEREI; ESCHERICHIA (MIKROBIOLOGIE); ROHMILCH + UNBEHANDELTE MILCH (MILCHPRODUKTION); KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE; KÄSEREIFUNG (KÄSEHERSTELLUNG); VEROTOXINE + SHIGATOXINE (TOXIKOLOGIE); ÜBERLEBENSFÄHIGKEIT, TENAZITÄT VON PARASITEN (PARASITOLOGIE); CHEESEMAKING + CHEESE PRODUCTION; ESCHERICHIA (MICROBIOLOGY); RAW MILK + UNTREATED MILK (DAIRYING); CHEESE BIOLOGY + CHEESE MICROBIOLOGY; CHEESE RIPENING (CHEESEMAKING); VEROCYTOTOXINS + SHIGA-LIKE TOXINS (TOXICOLOGY); VIABILITY, TENACITY, SURVIVAL OF PARASITES (PARASITOLOGY)Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology03651 - Loessner, Martin / Loessner, Martin
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 22194.More
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