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Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage.

Different amounts of enterotoxin A-, B-, and C1-producing staphylococci were added to dry sausage prepared by normal processes, either alone or in conjunction with a starter culture (micrococci and lactobacilli). The sausage was examined after 0, 3, 7, 14, and 30 days for staphylococci, micrococci,...

Täydet tiedot

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Bibliografiset tiedot
Päätekijät: Niskanen, A, Nurmi, E
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: 1976
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC169710/
https://ncbi.nlm.nih.gov/pubmed/942200
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