Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

  1. Arqués, J.L.
  2. Rodríguez, E.
  3. Gaya, P.
  4. Medina, M.
  5. Guamis, B.
  6. Nuñez, M.
Zeitschrift:
Journal of Applied Microbiology

ISSN: 1364-5072

Datum der Publikation: 2005

Ausgabe: 98

Nummer: 2

Seiten: 254-260

Art: Artikel

DOI: 10.1111/J.1365-2672.2004.02507.X GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus