Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

Published 2009 View Full Article

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Title
Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 137, Issue 2-3, Pages 221-229
Publisher
Elsevier BV
Online
2009-12-04
DOI
10.1016/j.ijfoodmicro.2009.11.023

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