| 000 | 01726 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250515005456.0 | ||
| 264 | 0 | _c20060417 | |
| 008 | 200604s 0 0 eng d | ||
| 022 | _a0168-1605 | ||
| 024 | 7 |
_a10.1016/j.ijfoodmicro.2005.08.024 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMartín, B | |
| 245 | 0 | 0 |
_aMolecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages. _h[electronic resource] |
| 260 |
_bInternational journal of food microbiology _cMar 2006 |
||
| 300 |
_a148-58 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAnti-Bacterial Agents _xpharmacology |
| 650 | 0 | 4 | _aBase Sequence |
| 650 | 0 | 4 |
_aBiogenic Amines _xbiosynthesis |
| 650 | 0 | 4 |
_aCatalase _xmetabolism |
| 650 | 0 | 4 |
_aDNA, Bacterial _xanalysis |
| 650 | 0 | 4 | _aDrug Resistance, Bacterial |
| 650 | 0 | 4 |
_aEnterotoxins _xbiosynthesis |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 | _aLipolysis |
| 650 | 0 | 4 |
_aMeat Products _xmicrobiology |
| 650 | 0 | 4 | _aMicrobial Sensitivity Tests |
| 650 | 0 | 4 |
_aPeptide Hydrolases _xmetabolism |
| 650 | 0 | 4 | _aPhylogeny |
| 650 | 0 | 4 | _aPlasmids |
| 650 | 0 | 4 |
_aRandom Amplified Polymorphic DNA Technique _xmethods |
| 650 | 0 | 4 | _aSpecies Specificity |
| 650 | 0 | 4 |
_aStaphylococcus _xclassification |
| 650 | 0 | 4 | _aSwine |
| 700 | 1 | _aGarriga, M | |
| 700 | 1 | _aHugas, M | |
| 700 | 1 | _aBover-Cid, S | |
| 700 | 1 | _aVeciana-Nogués, M T | |
| 700 | 1 | _aAymerich, T | |
| 773 | 0 |
_tInternational journal of food microbiology _gvol. 107 _gno. 2 _gp. 148-58 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.ijfoodmicro.2005.08.024 _zAvailable from publisher's website |
| 999 |
_c15921276 _d15921276 |
||