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Heat resistance of alkaline phosphatases produced by microorganisms isolated from California Mexican-style cheeses


Journal of Dairy Science 71(1): 17-23
Heat resistance of alkaline phosphatases produced by microorganisms isolated from California Mexican-style cheeses
11 samples of Queso Fresco produced in California had total bacterial counts of the order of 106-108/g, the majority of bacteria being psychrotrophic enterobacteria (coliform and enteric counts were >106/g in all samples).

Accession: 001607068

DOI: 10.3168/jds.S0022-0302(88)79519-3

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