Učitavanje...
Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects
In this study, prevalence, biotechnological and safety profiles of 588 Enterococcus isolates isolated from raw milk and Istrian cheese during different stages of ripening were analyzed. Despite the low and variable presence of enterococci in milk ((3.65±2.93) log CFU/mL), highly comparable enterococ...
Spremljeno u:
| Izdano u: | Food Technol Biotechnol |
|---|---|
| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
|
| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5654432/ https://ncbi.nlm.nih.gov/pubmed/29089850 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.55.03.17.5118 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|