Behaviour of Staphylococcus aureus and of Escherichia coli and injury formation during production and storage phases of "Prato" cheese
Document title: Behaviour of Staphylococcus aureus and of Escherichia coli and injury formation during production and storage phases of "Prato" cheese
Journal: Revista de microbiologia
Database: PERIÓDICA
System number: 000170657
ISSN: 0001-3714
Authors: 1
Institutions: 1Universidade Federal do Rio de Janeiro, Departamento de Matematicas, Rio de Janeiro. Brasil
2Universidade Federal do Rio de Janeiro, Departamento de Tecnologia de Alimentos, Rio de Janeiro. Brasil
Year:
Season: Abr-Jun
Volumen: 24
Number: 2
Pages: 118-124
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Analítico, descriptivo
Disciplines: Biología,
Química,
Medicina
Keyword: Bacterias,
Química de alimentos,
Microbiología,
Staphylococcus aureus,
Escherichia coli,
Fase de producción,
Almacenamiento,
Queso prato,
Daño bacteriológico
Keyword: Biology,
Chemistry,
Medicine,
Bacteria,
Food chemistry,
Microbiology,
Staphylococcus aureus,
Escherichia coli,
Production phase,
Storage,
Prato cheese,
Bacterial injury
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