Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci

标题
Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci
作者
关键词
Meat-enterococci, Technological features, Virulence, Biofilm, Antibiotic resistance
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 79, Issue -, Pages 410-415
出版商
Elsevier BV
发表日期
2017-01-18
DOI
10.1016/j.lwt.2017.01.042

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