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. 2013 Oct 30;21(3):280–288. doi: 10.1016/j.sjbs.2013.10.005

Figure 2.

Figure 2

Changes in the counts of pathogens (L. monocytogenes, S. enteritidis, S. aureus and E. coli) inoculated into soft cheese (control) and cheeses supplemented with 0.1% or 0.2% (w/w) BSCO during preservation at 4 °C for 42 day.