Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples
- 27 February 2010
- journal article
- research article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 137 (2-3), 221-229
- https://doi.org/10.1016/j.ijfoodmicro.2009.11.023
Abstract
No abstract availableKeywords
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