Effect of Temperature and pH on Growth of Staphylococcus aureus in Co-Culture with Lactococcus garvieae
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s00284-007-9079-3.pdf
Reference14 articles.
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3. De Buyser B, Lombard ML, Schulten SM, Veld PH, Scotter SL, Rollier P, et al. (2003) Validation of EN ISO standard methods 6888 parts 1 and 2: 1999―Enumeration of coagulase-positive Staphylococci in food. Int J Food Microbiol 83:185–194
4. Delbes C, Alomar J, Chougui N, Martin JF, Montel MC (2006) Staphylococcus aureus growth and enterotoxin production during manufacture of non-cooked, semi-hard cheese from cow’s raw milk. J Food Prot 69:2161–2167
5. Doehlert DH (1970) Uniform shell designs. Appl Stat 19:231–239
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