Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

✍ Scribed by B. Martín; M. Garriga; M. Hugas; S. Bover-Cid; M.T. Veciana-Nogués; T. Aymerich

• Book ID: 113645466
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 168 KB
• Volume: 107
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2005.08.024