Source: Food Microbiology. Unidade: FCF
Subjects: ENTEROCOCCUS, LISTERIA, VIRULÊNCIA
ABNT
FAVARO, Lorenzo et al. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, v. 38, p. 228-239, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.fm.2013.09.008. Acesso em: 04 ago. 2024.APA
Favaro, L., Basaglia, M., Casella, S., Hue, I., Dousset, X., Franco, B. D. G. de M., & Todorov, S. D. (2014). Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiology, 38, 228-239. doi:10.1016/j.fm.2013.09.008NLM
Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008Vancouver
Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Franco BDG de M, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese [Internet]. Food Microbiology. 2014 ; 38 228-239.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.fm.2013.09.008