Foodborne bacteria in dairy products: Detection by molecular techniques
Abstract Because of their unique composition and properties, milk and dairy products represent excellent growth media for many pathogenic microorganisms. Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Escherichia coli O157:H7 are the most frequent potential pathogens associated w...
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| Autores principales: | , , , , |
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| Lenguaje: | English |
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Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2017
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000300215 |
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