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	1.	Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. [electronic resource] by Marty, Esther Buchs, Jasmin Eugster-Meier, Elisabeth Lacroix, Christophe Meile, Leo Producer: 20120417 In: Food microbiology vol. 29 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters. [electronic resource] by Marty, Esther Bodenmann, Chantal Buchs, Jasmin Hadorn, Ruedi Eugster-Meier, Elisabeth Lacroix, Christophe Meile, Leo Producer: 20130314 In: International journal of food microbiology vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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