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

Author:        

Publisher: Taylor & Francis Ltd

ISSN: 1947-6337

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

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