IDENTIFICATION OF ENTEROTOXIGENIC STAPHYLOCOCCI IN MEAT RAW MATERIALS
The need to renew the safety criteria for meat raw material used in production of fermented sausages was determined. The presence of the enterotoxigenic S. aureus strains in meat raw material was established. The method was mastered and the PCR approaches to identification and screenings of enteroto...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-12-01
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| Серии: | Теория и практика переработки мяса |
| Предметы: | |
| Online-ссылка: | https://www.meatjournal.ru/jour/article/view/35 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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