A Simple Sensitive Method for Determining Staphylococcal Thermonuclease in Cheese
- 1 October 1981
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 51 (2) , 307-312
- https://doi.org/10.1111/j.1365-2672.1981.tb01247.x
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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- Inhibition of Growth of Staphylococcus Aureus and Enterotoxin-A Production in Cheddar Cheese Produced with Induced Starter FailureJournal of Food Protection, 1981
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- Characterization and Identification of Coagulase-negative, Heat-stable Deoxyribonuclease-positive StaphylococciJournal of General Microbiology, 1978
- OPTIMAL CONDITIONS FOR ASSAY OF STAPHYLOCOCCAL NUCLEASEJournal of Food Science, 1977
- Applicability of Heat-Stable Deoxyribonuclease Assay for Assessment of Staphylococcal Growth and the Likely Presence of Enterotoxin in CheeseJournal of Dairy Science, 1973
- Factors affecting the multiplication and survival of coagulase positive staphylococci in Cheddar cheeseJournal of Dairy Research, 1964