Isolation and identification of Enterobacteriaceae from traditional Serbian cheese and their physiological characteristics
Author:
Affiliation:
1. Department of Biology and Ecology, Faculty of ScienceUniversity of Kragujevac, Radoja Domanovića 12Kragujevac34000 Republic of Serbia
2. College of Agriculture and Food Technology, Cirila i Metodija 1Prokuplje18400 Republic of Serbia
Funder
Ministry of Education of Science and Technological Development
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12387
Reference37 articles.
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2. Presence of Escherichia coli O157, Salmonella spp., and Listeria monocytogenes in Raw Ovine Milk Destined for Cheese Production and Evaluation of the Equivalence Between the Analytical Methods Applied
3. Identification of enterobacteriaceae in Urfa cheese
4. Occurrence of pathogenic Escherichia coli in available Italian soft cheeses;Aureli P.;Archives of Food Hygiene,1992
5. Antibiotic Susceptibility Testing by a Standardized Single Disk Method
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