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    Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture

    Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture by Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez, David Roberto Sepúlveda-Ahumada

    Published 2023-10-01
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