International Journal of Microbiology / 2009 / Article / Fig 1

Research Article

Growth and Survival of Acid-Resistant and Non-Acid-Resistant Shiga-Toxin-Producing Escherichia coli Strains during the Manufacture and Ripening of Camembert Cheese

Figure 1

Flowchart for the manufacture of lactic cheeses made with microfiltered milk.

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