Destino de Staphylococcus aureus nativo y de Salmonella artificialmente inoculada en la leche durante la elaboracion y almacenamiento de quesos frescos no pasteurizados. II.Influencia del pH, de la flora asociada y del nivel original de contaminacion / Destination of native Staphylococcus aureus and Salmonella artificially inoculated in milk during processing and storage of non -pasteurized fresh cheese.II Influence of pH, associated flora and original level of contamination of the pathogen
Rev. latinoam. microbiol
; 25(2): 79-86, 1983.
Article
in Spanish
| LILACS
| ID: lil-16179
Responsible library:
BR1.1
Subject(s)
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Collection:
International databases
Health context:
Neglected Diseases
Health problem:
Neglected Diseases
/
Zoonoses
Database:
LILACS
Main subject:
Salmonella
/
Staphylococcus aureus
/
Cheese
/
Food Handling
/
Food Microbiology
Type of study:
Risk factors
Country/Region as subject:
Asia
Language:
Spanish
Journal:
Rev. latinoam. microbiol
Journal subject:
Microbiology
Year:
1983
Document type:
Article
