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MICROBIOLOGICAL EVALUATION OF MINIMALLY PROCESSED FOODS. GENOTYPIC AND PHENOTYPIC PROFILE OF STAPHYLOCOCCUS SP STRAINS, REGARDING THE PRODUCTION OF BIOFILM AND ENTEROTOXINS / AVALIAÇÃO MICROBIOLÓGICA DE ALIMENTOS MINIMAMENTE PROCESSADOS. PERFIL GENOTÍPICO E FENOTÍPICO DE CEPAS DE STAPHYLOCOCCUS SP, QUANTO À PRODUÇÃO DE BIOFILME E ENTEROTOXINAS

التفاصيل البيبلوغرافية
العنوان:	MICROBIOLOGICAL EVALUATION OF MINIMALLY PROCESSED FOODS. GENOTYPIC AND PHENOTYPIC PROFILE OF STAPHYLOCOCCUS SP STRAINS, REGARDING THE PRODUCTION OF BIOFILM AND ENTEROTOXINS / AVALIAÇÃO MICROBIOLÓGICA DE ALIMENTOS MINIMAMENTE PROCESSADOS. PERFIL GENOTÍPICO E FENOTÍPICO DE CEPAS DE STAPHYLOCOCCUS SP, QUANTO À PRODUÇÃO DE BIOFILME E ENTEROTOXINAS
المؤلفون:	Bruna Lourenço Crippa, P.E. Budri, Vera Lúcia Mores Rall, Ivana Giovannetti Castilho, Nathália Cristina Cirone Silva, Mirella Rossitto Zanutto Elgui
المصدر:	Brazilian Journal of Development. 6:65789-65804
بيانات النشر:	Brazilian Journal of Development, 2020.
سنة النشر:	2020
مصطلحات موضوعية:	Marketing, Pharmacology, Organizational Behavior and Human Resource Management, Strategy and Management, Staphylococcus sp, Drug Discovery, Genotype, Biofilm, Pharmaceutical Science, Enterotoxin, Food science, Biology
تدمد:	2525-8761
URL الوصول:	https://explore.openaire.eu/search/publication?articleId=doi_________::739d09a270db468edb5f3a6bf909c28c https://doi.org/10.34117/bjdv6n9-127
حقوق:	OPEN
رقم الأكسشن:	edsair.doi...........739d09a270db468edb5f3a6bf909c28c
قاعدة البيانات:	OpenAIRE

الوصف
تدمد:	25258761