Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A–D) and thermonuclease production in broth

International Journal of Food Microbiology - Tập 24 - Trang 321-327 - 1994
E. González-Fandos1, A. Otero1, M. Sierra2, M.L. García-López1, M. Prieto2
1Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, E-24071-León, Spain
2Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, E-24071-, León, Spain

Tài liệu tham khảo

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