Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages
- 1 March 2006
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 107 (2) , 148-158
- https://doi.org/10.1016/j.ijfoodmicro.2005.08.024
Abstract
No abstract availableKeywords
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