Lataa...
Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential.
Iberian ham is an uncooked, cured meat product ripened under natural uncontrolled conditions for 18 to 24 months. Gram-positive, catalase-positive cocci are the main microbial population in Iberian ham for most of the ripening time. Since some of these organisms are able to produce enterotoxins, ade...
Tallennettuna:
| Päätekijät: | , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
1996
|
| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC167969/ https://ncbi.nlm.nih.gov/pubmed/8787389 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|