Martín, B <br/><br/>
Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.  [electronic resource] 

 -  International journal of food microbiology  Mar 2006 
 - 148-58 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/j.ijfoodmicro.2005.08.024  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--pharmacology<br/>Base Sequence<br/>Biogenic Amines--biosynthesis<br/>Catalase--metabolism<br/>DNA, Bacterial--analysis<br/>Drug Resistance, Bacterial<br/>Enterotoxins--biosynthesis<br/>Fermentation<br/>Lipolysis<br/>Meat Products--microbiology<br/>Microbial Sensitivity Tests<br/>Peptide Hydrolases--metabolism<br/>Phylogeny<br/>Plasmids<br/>Random Amplified Polymorphic DNA Technique--methods<br/>Species Specificity<br/>Staphylococcus--classification<br/>Swine