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Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

Food FermentationCoagulase-negative StaphylococciClinical SamplesFood MicrobiologyFood BioprocessingMicrobiologyInfection ControlFoodborne HazardMedicineFrench CheesesClinical MicrobiologyFood SafetyHealth Sciences