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A review of the microbiological hazards of dairy products made from raw milk

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FARMHOUSE CHEESES, CLINICAL MASTITIS, RISK CONSIDERATION, FOODBORNE OUTBREAK, PATHOGENIC BACTERIA, SOFT CHEESE, STAPHYLOCOCCUS-AUREUS, LISTERIA-MONOCYTOGENES, ESCHERICHIA-COLI O157, CONTAMINATED CHEDDAR CHEESE

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Chicago
Verraes, C, G Vlaemynck, S Van Weyenberg, Lieven De Zutter, G Daube, M Sindic, Mieke Uyttendaele, and L Herman. 2015. “A Review of the Microbiological Hazards of Dairy Products Made from Raw Milk.” International Dairy Journal 50: 32–44.
APA
Verraes, C, Vlaemynck, G., Van Weyenberg, S., De Zutter, L., Daube, G., Sindic, M., Uyttendaele, M., et al. (2015). A review of the microbiological hazards of dairy products made from raw milk. INTERNATIONAL DAIRY JOURNAL, 50, 32–44.
Vancouver
1.
Verraes C, Vlaemynck G, Van Weyenberg S, De Zutter L, Daube G, Sindic M, et al. A review of the microbiological hazards of dairy products made from raw milk. INTERNATIONAL DAIRY JOURNAL. 2015;50:32–44.
MLA
Verraes, C, G Vlaemynck, S Van Weyenberg, et al. “A Review of the Microbiological Hazards of Dairy Products Made from Raw Milk.” INTERNATIONAL DAIRY JOURNAL 50 (2015): 32–44. Print.
@article{6992020,
  author       = {Verraes, C and Vlaemynck, G and Van Weyenberg, S and De Zutter, Lieven and Daube, G and Sindic, M and Uyttendaele, Mieke and Herman, L},
  issn         = {0958-6946},
  journal      = {INTERNATIONAL DAIRY JOURNAL},
  keyword      = {FARMHOUSE CHEESES,CLINICAL MASTITIS,RISK CONSIDERATION,FOODBORNE OUTBREAK,PATHOGENIC BACTERIA,SOFT CHEESE,STAPHYLOCOCCUS-AUREUS,LISTERIA-MONOCYTOGENES,ESCHERICHIA-COLI O157,CONTAMINATED CHEDDAR CHEESE},
  language     = {eng},
  pages        = {32--44},
  title        = {A review of the microbiological hazards of dairy products made from raw milk},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2015.05.011},
  volume       = {50},
  year         = {2015},
}

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