Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures-Reference-Cited by-同舟云学术

Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures

Published:2002-10 Issue:2 Volume:62 Page:267-273
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Portocarrero Susana M,Newman Melissa,Mikel Benjy

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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5. A quantitative study of enterotoxin production by sheep milk staphylococci;Bautista;Applied Environmental Microbiology,1988

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