تحميل...
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...
محفوظ في:
| الحاوية / القاعدة: | Food Technol Biotechnol |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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