Research Article
Thermal Inactivation of Salmonella enterica and Listeria monocytogenes in Quesillo Manufactured from Raw Milk
Figure 1
Thermal death time curve ( value) for Salmonella enterica and Listeria monocytogenes for a temperature range of 48 to 70°C during heating of fresh curd. Each data point represents the mean of three replicated experiments at each temperature.