Publication | Closed Access
Selection of autochthonous lactic acid bacteria from goat dairies and their addition to evaluate the inhibition of Salmonella typhi in artisanal cheese
70
Citations
66
References
2016
Year
ProbioticMicrobial ContaminationSalmonella TyphiLactic Acid BacteriaGoat DairiesFood MicrobiologyMicrobiologyArtisanal CheeseFood SafetyHealth Sciences
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