The Effect of Iranian White Brine Cheese Processing on Partitioning and Survival of Enteric Viruses in Curd and Whey Using MS2 Bacteriophage

Subject Areas :

Somayyeh Aghhavany Shajary ¹ , Masoud Yavarmanesh ² , Mohammad Bagher Habibi Najafi ³

1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی مشهد، مشهد، ایران.
2 - دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی‌مشهد، مشهد
3 - استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی‌مشهد، مشهد، ایران.

Received: 2020-05-31 Accepted : 2020-12-29 Published : 2023-05-22

Keywords:

References:

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