Foodborne bacteria in dairy products: Detection by molecular techniques

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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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Detalles Bibliográficos
Autores principales:	Cancino-Padilla,Nathaly, Fellenberg,María Angélica, Franco,Wendy, Ibáñez,Rodrigo A., Vargas-Bello-Pérez,Einar
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2017
Materias:	Foodborne diseases food safety microbiology omics techniques
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202017000300215
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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