Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. [electronic resource]
Producer: 20060417Description: 148-58 p. digitalISSN:- 0168-1605
- Animals
- Anti-Bacterial Agents -- pharmacology
- Base Sequence
- Biogenic Amines -- biosynthesis
- Catalase -- metabolism
- DNA, Bacterial -- analysis
- Drug Resistance, Bacterial
- Enterotoxins -- biosynthesis
- Fermentation
- Lipolysis
- Meat Products -- microbiology
- Microbial Sensitivity Tests
- Peptide Hydrolases -- metabolism
- Phylogeny
- Plasmids
- Random Amplified Polymorphic DNA Technique -- methods
- Species Specificity
- Staphylococcus -- classification
- Swine
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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