The Microbiology of Fermentation and Ripening
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch13
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5. Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR
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1. Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham;Food Science of Animal Resources;2023-05
2. What Is Wrong with Enterococcal Probiotics?;Probiotics and Antimicrobial Proteins;2020-01-18
3. The Genus Enterococcus: Between Probiotic Potential and Safety Concerns—An Update;Frontiers in Microbiology;2018-08-03
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