Characteristics of micrococci and staphylococci isolated from semi-preserved meat products

Author:

del Carmen de la Rosa Maria,Mohino Maria Rosa,Mohino Milagros,Mosso Maria Angeles

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference31 articles.

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2. An improved diagnostic and selective medium for isolating coagulase positive staphylococci;Baird-Parker;J. Appl. Bacteriol.,1962

3. Methods for classifying staphylococci and micrococci;Baird-Parker,1966

4. The basis for the present classification of staphylococci and micrococci;Baird-Parker;Ann. N.Y. Acad. Sci.,1974

5. Foodborne diseases in the United States associated with meat and poultry;Bryan;J. Food Protect.,1980

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