Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products-Reference-Cited by-同舟云学术

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

Published:2013-03 Issue:3 Volume:93 Page:387-396
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Landeta G.,Curiel J.A.,Carrascosa A.V.,Muñoz R.,de las Rivas B.

Funder

Instituto Nacional de Investigación Agraria y Alimentaria

Comisión Interministerial de Ciencia y Tecnología

Comunidad de Madrid

Publisher

Elsevier BV

Subject

Food Science

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4. Ocurrence of virulence and antibiotic resistances in Enterococcus faecalis and Enterococcus faecium collected from dairy and human samples in North Italy;Cariolato;Food Control,2008

5. Characterization of Micrococaceae strains selected as potential starter cultures in Spanish dry-cured ham processes. 2. Slow process;Carrascosa;Fleischwirtsch,1991

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