STAPHYLOCOCCI AND MICROCOCCI ASSOCIATED WITH DAIRYING
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1962.tb04753.x/fullpdf
Reference38 articles.
1. Studies in the bacteriology of milk. II. The staphylococci and microcci of milk;Abd-el-Malek;J. Dairy Res.,1948
2. Occurrence of micrococci in Cheddar cheese made from raw and pasteurized milk;Alford;J. Dairy Sci.,1950
3. Laboratory aspects of staphylococcal food poisoning from Colby cheese;Allen;Amer. J. publ. Hlth,1960
4. An improved diagnostic and selective medium for isolating coagulase positive staphylococci;Baird-Parker;J. appl. Bact.,1962
5. Identification of Staphylococcus pyogenes by the phosphatase test;Barber;J. Path. Bact.,1951
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