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Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

✍ Scribed by J. Barbosa; P.A. Gibbs; P. Teixeira

No coin nor oath required. For personal study only.

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Partial characterization of bacteriocins

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Microbiological profile of Salpicão de V

✍ V. Ferreira; J. Barbosa; J. Silva; P. Gibbs; T. Hogg; P. Teixeira 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 262 KB