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Bacteriology. The survival of pathogens in cheese and milk powder

Barbara P. Keogh
Journal of Dairy Research 38 (1) 91 (1971)
DOI: 10.1017/S002202990001373X
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Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese

J. A. Donaghy, N. L. Totton and M. T. Rowe
Applied and Environmental Microbiology 70 (8) 4899 (2004)
DOI: 10.1128/AEM.70.8.4899-4905.2004
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Fate of Mycobacterium avium subsp.paratuberculosis in Swiss Hard and Semihard Cheese Manufactured from Raw Milk

U. Spahr and K. Schafroth
Applied and Environmental Microbiology 67 (9) 4199 (2001)
DOI: 10.1128/AEM.67.9.4199-4205.2001
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