Related content

Staphylococcus aureus Growth and Enterotoxin Production during the Manufacture of Uncooked, Semihard Cheese from Cows' Raw Milk

By Delbes Celine   Alomar Jomaa   Chougui Nadia   Martin Jean-François   Montel Marie-Christine  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2161-2167

International Association for Food Protection

Access to resources Recommend Favorite

Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

By        

CyTA - Journal of Food, Vol. 12, Iss. 2, 2014-04 ,pp. : 127-133

Taylor & Francis Ltd

Access to resources Recommend Favorite

Behavior of Escherichia coli O157:H7 during the Manufacture and Ripening of Feta and Telemes Cheeses

By Govaris Alexandros   Papageorgiou Demetrios K.   Papatheodorou Konstantinos  

Journal of Food Protection, Vol. 65, Iss. 4, 2002-04 ,pp. : 609-615

International Association for Food Protection

Access to resources Recommend Favorite

Surveillance of Staphylococcus aureus in Cheese Produced in Hokkaido

By Ikeda Tetsuya   Morimoto Yo   Makino Sou-Ichi   Yamaguchi Keiji  

Journal of Food Protection, Vol. 69, Iss. 3, 2006-03 ,pp. : 516-519

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Staphylococcus aureus and Salmonella Enteritidis on Salted Sardines (Sardina pilchardus) during Ripening

By Arkoudelos J. S.   Samaras F. J.   Tassou C. C.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1479-1481

International Association for Food Protection

Access to resources Recommend Favorite