Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

✍ Scribed by Akkaya, Levent; Gök, Veli; Kara, Recep; Yaman, Hilmi

• Book ID: 120523322
• Publisher: Taylor and Francis Group
• Year: 2013
• Tongue: English
• Weight: 171 KB
• Volume: 12
• Category: Article
• ISSN: 1947-6337
• DOI: 10.1080/19476337.2013.804124